Chicken Vindaloo

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Chicken Vindaloo


Cooking Time

Preparation Time :10 Min

Cook Time : 45 Min

Total Time : 55 Min


Serves : 4
  • 1 kgs chicken, washed and cut into cubes

  • 2 nos onions, sliced, sauteed in a tbsp of oil cool and make into paste

  • 1 tbsp eastern ginger-garlic paste

  • 1 tsp raw mustard

  • 1 tbsp eastern coriander powder

  • 1/4 tsp eastern turmeric powder

  • 4 tbsp vinegar

  • 2 tbsp sunflower oil

  • 3/4 tsp roasted methi seeds(fenugreek seeds or menthulu can be used as substitute to methi seeds)

  • 1 tsp roasted cumin seeds or jeera

  • 1 tsp pepper corns

  • 6-7 nos dry red chillis (slightly roasted)

  • 1 1/2 nos cinnamon

  • 2 nos cardamoms


  • Add few spoons of water, add all the ingredients listed for the paste and grind them into a fine paste
  • Heat oil in a cooking vessel, add mustard seeds and as they spit, add ginger garlic paste and sauté for about 3 mts
  • Add coriander powder, turmeric powder and salt
  • Mix well
  • Add the chicken pieces and fry until they are vaguely browned
  • Take away the chicken pieces and keep aside
  • In the same pan drizzle some more oil and fry the onions for 5-10 miinutes until golden
  • Add ground masala paste and saute for 2 minutes
  • Add the vinegar and jaggery mixture and combine along with the chicken and its marinade and stir-fry for 5 minutes to seal the meat
  • Add 1 1/2 cups of water to browned chicken pieces and add in the tomatoes
  • Cover and simmer for 30 minutes
  • Remove the lid for the last 10 minutes of cooking
  • Cook till the chicken turns soft and it forms a thick gravy
  • Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender
  • Drain
  • Add the potatoes to the cooked vindaloo and serve hot