Chicken Vindaloo Recipe (Restaurant Style)

Ingredients

• 1.5 tsp Cumin (or 1 tsp ground cumin)
• 2 inches Ceylon cinnamon (or 1/4 tsp ground cinnamon)
• 6 Cloves (or 1/3 tsp ground cloves)
• 10 Black pepper corn (or 1/2 to 3/4 tsp crushed black pepper)
• 0.5 tsp Mustard seeds (or 1/4 tsp ground mustard)
• 1.5 tbsp Coriander seeds (or 1 tbsp ground coriander)
• 2 Green cardamoms (optional, or 1/4 tsp ground cardamom)
• 20 Dried Kashmiri red chilies (soaked in vinegar + 1/4 cup hot water for 10 mins (or use 1 1/4 tbsp Indian chili powder))
• 0.25 cup Vinegar (malt, goan, red wine, or apple cider; 60 to 80 ml)
• 10 Garlic cloves (25 grams or 2 tbsp fine grated)
• 1.5 inch Ginger (25 grams or 2 tbsp fine grated)
• 2 lb Skinless bone-in chicken (or 1.5 lbs boneless chicken)
• 0.5 tsp Turmeric
• 0.75 tsp Sea salt (up to 1 tsp)
• 3 tbsp Oil (coconut oil recommended)
• 2 cup Onions (250 grams; 2 medium, fine chopped or processed)
• 2 Tomatoes (small, pureed (optional))
• 1 tsp Sugar (optional)
• 0.25 cup Hot water (adjust as required, up to 1/2 cup)

Steps

1. 1

   Prepare the whole spices for the Vindaloo paste: Grind the cumin, black pepper, cinnamon, cloves, mustard seeds, cardamoms, and coriander seeds into a fine powder using a spice grinder or high-speed blender.

2. 2

   Add the garlic, ginger, and soaked red chilies (along with their soaking liquid) to the ground spices. Grind everything together until a smooth, thick paste forms.

3. 3

   Alternatively, if using ground spices: Combine ground cumin, pepper, cinnamon, cloves, mustard, cardamoms, coriander, and red chili powder with grated garlic and ginger in a bowl. Pour in vinegar and water only as needed to form a thick paste.

4. 4

   In a large mixing bowl, combine the chicken with the prepared vindaloo paste, sea salt, and turmeric. Mix well to ensure the chicken is thoroughly coated.

5. 5

   Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour. For best results, marinate overnight, though if using bone-in chicken, limit marination to 2 to 3 hours to prevent the texture from becoming too soft.

6. 6

   Heat 3 tablespoons of oil in a wide pan or skillet over medium heat. Add the finely chopped onions and sauté until they turn deep golden brown, which should take about 9 to 10 minutes.

7. 7

   Deglaze the pan by adding 2 tablespoons of water (or a mix of 1 tbsp vinegar and 1 tbsp water). Scrape the bottom of the pan and cook for 2 to 3 minutes until the onions become jammy.

8. 8

   Add the marinated chicken to the pan. Sauté on medium heat for 4 to 5 minutes, stirring occasionally.

9. 9

   If using tomato puree, stir it in now and cook for an additional 4 minutes.

10. 10

    Cover the pan and simmer until the chicken is cooked through and the sauce has thickened. If the pan dries out, gradually add 1/4 to 1/2 cup of hot water to maintain the desired consistency.

11. 11

    If the sauce is too runny, increase the heat slightly and cook uncovered to evaporate excess moisture. Taste the curry and add more salt or a teaspoon of sugar to balance the acidity of the vinegar.

12. 12

    Serve hot with steamed Basmati rice, butter naan, or Goan poee bread. For the best flavor, allow the dish to rest and develop in the refrigerator overnight before reheating and serving.

Notes

Traditional Vindaloo does not contain potatoes (aloo); the name comes from the Portuguese 'vin d'alho' (wine and garlic). For a milder heat, ensure you use Kashmiri red chilies. If using bone-in chicken, do not marinate for more than 3 hours as the vinegar will break down the meat too much. This dish is even better the next day.

Nutrition per serving

• main
• curry
• spicy
• Goan
• Indian
• chicken
• dairy-free
• gluten-free