Chicken Vindaloo

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 4
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Chicken Vindaloo is a fiery, aromatic journey into the heart of Indian cuisine. Known for its tangy and spicy kick, this dish promises to awaken your taste buds and transport you straight to Goa. Let's dive into this deliciously simple yet exotic recipe.

Ingredients for Chicken Vindaloo

Starting with the star of the show, chicken thighs are juicy and flavorful, making them perfect for slow cooking. The tangy punch comes from white vinegar, which also helps tenderize the chicken. Vegetable oil is used for sautéing, providing a neutral base that lets the spices shine. Onions, garlic, and ginger form the aromatic foundation of the dish. The blend of spices—coriander, cumin, mustard, paprika, cayenne pepper, turmeric, salt, and black pepper—creates a complex, rich flavor profile. Sugar balances the heat, and a bit of water helps create a luscious sauce.

Tips & Tricks

  • For a deeper flavor, toast the spices briefly in a dry pan before using them.
  • If you prefer less heat, reduce the amount of cayenne pepper.
  • Marinating overnight not only enhances flavor but also makes the chicken incredibly tender.

Serving Suggestions

This Chicken Vindaloo pairs beautifully with steamed basmati rice, which soaks up the sauce wonderfully. For a more traditional approach, serve it with warm naan bread on the side. A simple cucumber raita can also be a refreshing accompaniment to balance the heat.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts tend to cook faster and can dry out, so adjust the cooking time accordingly.
Is there a way to make this dish less spicy?
Absolutely! Just reduce the cayenne pepper and paprika to your preference.
Can I freeze leftovers?
Yes, Chicken Vindaloo freezes well. Just store it in an airtight container and it can last in the freezer for up to 3 months.

Chicken Vindaloo Recipe Walkthrough

Start by marinating the chicken. In a large bowl, mix the chicken thighs with white vinegar, salt, and all the ground spices. Give it a good stir, ensuring each piece is well-coated. Cover the bowl and let it marinate for at least 2 hours. If you have the time, let it sit overnight in the fridge for maximum flavor infusion.

When you're ready to cook, heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until they turn a lovely golden brown. This usually takes about 10 minutes, but keep an eye on them so they don't burn.

Next, add the minced garlic and ginger to the pot. Stir them in with the onions and let them cook for another couple of minutes until they're fragrant.

Now it's time to add the marinated chicken to the pot. Turn up the heat a bit and brown the chicken on all sides. This should take around 5-7 minutes. You want the chicken to be well-sealed, with a nice brown color.

Pour in the cup of water and add the sugar, stirring everything to combine. Once it's well mixed, reduce the heat to low, cover the pot, and let it simmer gently for about 40 minutes. This slow cooking will make the chicken tender and allow the sauce to thicken beautifully.

Once done, check the seasoning and adjust if necessary. If the sauce is too thick, you can add a bit more water to reach your desired consistency.

Why You'll Love This Recipe

  • Perfect balance of spicy, tangy, and savory flavors.
  • Uses readily available spices and ingredients.
  • A great make-ahead dish that tastes even better the next day.
  • Customizable heat level to suit your taste.

Ingredients

2 lbs chicken thighs, boneless and skinless
1/2 cup white vinegar
2 tbsp vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
1 inch ginger, minced
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground mustard
1 tbsp paprika
1 tsp cayenne pepper
1 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1 cup water
1 tbsp sugar

Step-by-step Instructions

1. In a large bowl, combine chicken with vinegar, salt, and all the ground spices. Marinate for at least 2 hours or overnight for best results.
2. Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
3. Stir in garlic and ginger, cooking for 2 more minutes.
4. Add the marinated chicken to the pot and cook until browned on all sides.
5. Pour in the water and sugar, stirring to combine.
6. Reduce heat to low, cover the pot, and simmer for 40 minutes or until the chicken is tender and the sauce is thickened.
7. Serve hot with steamed rice or naan bread.

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