Chicken vindaloo recipe is tangy, sweet and hot curry with gravy. Vindaloo recipe is from Goan cuisine and also very popular in Maharastra state of India. Vindaloo recipe was originally created by the Portuguese. The word vindaloo itself comes from popular Portuguese recipe for "carne de vinha d'alhos" which means meat, wine and garlic.
The dish was brought to India in the 15th century, when Portuguese explorers came to India. Then it was customised to suit local customs. Wine was not available in India so it was replaced by palm wine which local people fermented on their own. People adjusted the curry to their local taste and added ingredients such as vinegar, sugar, fresh ginger, tamarind, black pepper, cinnamon, cardamom and significantly, fiery chillies.
Recipe was further influenced by British during British Empire in India, they took added variations to the dish such as adding beef etc.
Today I am sharing authentic chicken vindaloo recipe. It is simple to prepare at home. The one reason to prepare it at home can be that you can adjust the pungency level according to your taste.
You do not need any store-bought spices. I have prepared it from scratch and so can you.
This vindaloo recipe is divided into four main steps.
1. Marinating chicken in spices and vinegar
2. Preparing (vindaloo curry powder) dry spice mix
3. Preparing spice paste
4. Cooking chicken
Let's jump to the recipe
Ingredients
1 pound (450 grams) boneless chicken thighs cut into cubes
1/4 cup rice vinegar
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon salt
7 whole black peppercorns
1 bay leaf
2 cardamom pods
7 dried red finger chilies
7 whole cloves
2 fresh hot green chiles, roughly chopped
7 garlic cloves, roughly chopped
½ teaspoon ground cinnamon
1 (1/2 inch) piece of fresh ginger, roughly chopped
1 Tablespoon tamarind paste
2 Tablespoons vegetable oil or clarified butter
2 red onions, finely diced
1 tablespoon brown sugar
Salt to taste
Step by step on chicken vindaloo recipe
Step 1. Marination
Marinate chicken by adding above six ingredients chicken cubes, rice vinegar, ground cumin, turmeric powder and salt in a mixing bowl and mix thoroughly. Marinate chicken for at least 30 minutes. If you are not in hurry, marinate for longer as it will add more taste.
Step 2. Prepare vindaloo curry powder
Place a pan over medium flame. Add next 5 ingredients whole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves and dry roast them for about 1 minute.
Now put all the roasted ingredients in a grinder and grind to a fine powder.
Step 3. Prepare spice paste
In a grinder or blender add garlic, green chilies, ginger, tamarind and cinnamon powder. Blend mixture to a smooth paste.
Step 4. Cooking chicken
Place a pan over medium heat. Add two tablespoon of oil (I prefer ghee). Add the chopped onions. I like to use chopped onion instead of onion paste because sometime paste turns curry taste bitter.
Saute till onion caramalize or changes colour to golden brown.
Add spice paste prepared in step 3. Saute for 1 minute.
Add dry vindaloo curry powder prepared from step 2. Saute again for 20 seconds.
Add chicken cubes and saute.
Add salt to taste. Remember that we added salt previously while marinating so adjust salt quantity.
Add 1/4 cup water and cover the lid. Let the chicken simmer on low heat until it's cooked. It will take 8 to 10 minutes.
Chicken vindaloo is ready to serve. You can serve it withnaan , chapati or plain basmati rice.
Recipe card - Chicken Vindaloo recipe
Chicken Vindaloo Recipe , Authentic Chicken Vindaloo Recipe
- 1 pound (450 grams) boneless chicken thighs cut into cubes
- ¼ cup rice vinegar
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- 7 whole black peppercorns
- 1 bay leaf
- 2 cardamom pods
- 7 dried red finger chilies
- 7 whole cloves
- 2 fresh hot green chiles, roughly chopped
- 7 garlic cloves, roughly chopped
- ½ teaspoon ground cinnamon
- 1 (1/2 inch) piece of fresh ginger, roughly chopped
- 1 Tablespoon tamarind paste
- 2 Tablespoons vegetable oil or clarified butter
- 2 red onions, finely diced
- 1 tablespoon brown sugar
- Salt to taste
- Marinating
- Marinate chicken by adding above six ingredients chicken cubes, rice vinegar, ground cumin, turmeric powder and salt in a mixing bowl and mix thoroughly. Marinate chicken for at least 30 minutes. If you are not in hurry, marinate for longer as it will add more taste.
- Prepare vindaloo curry powder
- Place a pan over medium flame. Add next 5 ingredients whole black peppercorns, bay leaf, cardamom pods, dried red finger chilies, whole cloves and dry roast them for about 1 minute.
- Now put all the roasted ingredients in a grinder and grind to a fine powder.
- Prepare spice paste
- In a grinder or blender add garlic, green chilies, ginger, tamarind and cinnamon powder. Blend mixture to a smooth paste.
- Cooking chicken
- Place a pan over medium heat. Add two tablespoon of oil (I prefer ghee). Add the chopped onions. I like to use chopped onion instead of onion paste because sometime paste turns curry taste bitter.
- Saute till onion caramalize or changes colour to golden brown.
- Add spice paste prepared in step 3. Saute for 1 minute.
- Add dry vindaloo curry powder prepared from step 2. Saute again for 20 seconds.
- Add chicken cubes and saute.
- Add salt to taste. Remember that we added salt previously while marinating so adjust salt quantity.
- Add ¼ cup water and cover the lid. Let the chicken simmer on low heat until it's cooked. It will take 8 to 10 minutes.
- Chicken vindaloo is ready to serve. You can serve it with naan ,chapati or plain basmati rice.
You may like other chicken recipes
Indian Butter Chicken Curry, Murgh Makhani
2. Chicken kurma recipe
3. Chicken malai kebab
