Chicken Vindaloo Recipe

Name: Chicken Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lb. Boneless chicken; cubed; 2 md. Onions; chopped; 3 Potatoes; 6 cloves Garlic; crushed; 2 oz. Fresh ginger; chopped; 6 Dried red chiles; 1 oz. Whole cinnamon; 2 oz. Whole cloves; 10 Whole black peppercorns; 1/2 tsp. Ground cumin (geera)1/2; 1/2 tsp. Coriander seeds; 1 tsp. Turmeric; 1 tsp. Ground fenugreek; 3 oz. Vinegar; 3 oz. Ghee (clarified butter); Salt to taste

Servings: persons

1-1/2 lb. Boneless chicken; cubed
2 md. Onions; chopped
3 Potatoes
6 cloves Garlic; crushed
2 oz. Fresh ginger; chopped
6 Dried red chiles
1 oz. Whole cinnamon
2 oz. Whole cloves
10 Whole black peppercorns
1/2 tsp. Ground cumin (geera)1/2
1/2 tsp. Coriander seeds
1 tsp. Turmeric
1 tsp. Ground fenugreek
3 oz. Vinegar
3 oz. Ghee (clarified butter)
Salt to taste

1
Using a mortar or blender, crush together onion, garlic, ginger, chiles, cinnamon, cloves, peppercorns, cumin, coriander, turmeric, fenugreek and approximately one ounce vinegar.
2
Add balance of vinegar.
3
Stir thoroughly.
4
Pour mixture over chicken.
5
Allow to marinate for three hours.
6
Parboil potatoes.
7
Cut into 1/2-inch cubes.
8
Heat ghee in saute pan.
9
Add chicken and stir for 2 to 3 minutes.
10
Cover chicken with cold water and simmer until chicken is almost cooked.
11
Add potatoes and salt to taste.
12
Continue cooking until chicken is completely cooked.
13
Serve with steamed rice and papadums (flat crisp Indian bread) or chapati soft, unleavened Indian bread).

242

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1-1/2 lb. Boneless chicken; cubed, 2 md. Onions; chopped, 3 Potatoes, 6 cloves Garlic; crushed, 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