Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken, cut up; 2 teaspoons turmeric powder; 5 dried red chilies; 1 1/2 teaspoons black pepper; 1/4 teaspoon dry mustard; 1/4 teaspoon cumin seed; 4 cloves; 1 stick cinnamon; 2 cardamom seeds; 2 teaspoons ginger, thinly sliced; 2 teaspoons garlic, diced; 10 unsalted cashews, soaked to soften; 10 raisins; 2 tomatoes, peeled and diced; 3 onions, peeled and thinly sliced; 1 bunch cilantro leaf; 1 1/2 cups water

Servings: persons

2 lbs chicken, cut up
2 teaspoons turmeric powder
5 dried red chilies
1 1/2 teaspoons black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cumin seed
4 cloves
1 stick cinnamon
2 cardamom seeds
2 teaspoons ginger, thinly sliced
2 teaspoons garlic, diced
10 unsalted cashews, soaked to soften
10 raisins
2 tomatoes, peeled and diced
3 onions, peeled and thinly sliced
1 bunch cilantro leaf
1 1/2 cups water

1
Rub chicken with turmeric and set aside.
2
Grind the next 6 ingredients, by hand or a spice grinder, until powdered (this is masala).
3
Mix the masal with enough water to make a thick paste.
4
Grind the cashews and raisins to a paste.
5
In a wok, chow the onion until soft and browned.
6
Reduce heat.
7
Add the ginger and garlic, stir together until aroma is released.
8
Add the masala paste, stir until the oil separates out of the mixture.
9
Add the diced tomato, cook for about 2 minutes.
10
Add the chicken to the wok, toss to coat.
11
Add 1 1/2 cup of water, stir well, reduce heat further and cover.
12
Simmer until chicken is done and tender.
13
Stir in the cashew/raisin paste.
14
Remove from heat, garnish with cilantro leaves.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lbs chicken, cut up, 2 teaspoons turmeric powder, 5 dried red chilies, 1 1/2 teaspoons black pepper, and more.

Yes, Chicken Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Vindaloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions