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This Chicken Vindaloo is the perfect blend of spicy and tangy, with tender chicken marinated in a mix of bold spices. It’s an easy way to bring the rich flavors of Indian cuisine right to your kitchen, and trust me, it’s worth every minute of marinating!
This Chicken Vindaloo is one of my absolute favorites when I’m craving something bold and full of flavor. The chicken gets so tender from marinating in a mix of spices that are both spicy and tangy—just the way I like it. It’s an easy recipe that brings a taste of India right into my kitchen, and honestly, it’s hard to resist going back for seconds.
Before You Start
- Marinate for Maximum Flavor: The longer you marinate the chicken, the better. I recommend letting it sit overnight if you can—it really helps the spices soak in and makes the chicken incredibly tender and flavorful.
- Adjust the Heat: Vindaloo is known for its heat, but you can easily adjust the spice level to your liking. If you’re not a fan of too much spice, dial back the cayenne pepper or skip the dried red chilies. For those who love a kick, feel free to add a bit more!
- Prep Your Ingredients: This recipe comes together quickly once you start cooking, so make sure you have everything chopped and ready to go before you begin. It’ll make the process smoother and more enjoyable.
- Don’t Skip the Mustard Seeds: If you have them on hand, mustard seeds add a nice pop of flavor to the dish. If they’re not in your pantry, it’s okay to leave them out, but they do add that extra something special.
Ingredients You’ll Need
- Chicken Thighs: These are super tender and perfect for soaking up all the spicy, tangy flavors. You can use chicken breasts if you prefer, but thighs stay juicier.
- White Vinegar: Adds that tangy kick that’s essential for vindaloo. If you don’t have white vinegar, apple cider vinegar works too.
- Ginger and Garlic: These two are the flavor base for the marinade, bringing warmth and depth. Fresh is best, but you can use the jarred stuff if that’s what you have.
- Ground Turmeric, Cumin, Coriander, and Cinnamon: These spices are the heart of the dish, adding warmth, earthiness, and a little sweetness. They’re essential for that classic vindaloo flavor.
- Paprika and Cayenne Pepper: These add color and heat. Adjust the cayenne to control the spice level—less if you’re not into too much heat, or more if you like it spicy.
- Salt: It’s all about enhancing the flavors, so don’t skip it.
- Vegetable Oil: For sautéing the onions and spices. Any neutral oil like canola or sunflower works too.
- Onion: Adds sweetness and helps thicken the sauce. It’s best to chop it finely so it melts into the sauce.
- Diced Tomatoes and Tomato Paste: These give the sauce body and a rich, tangy flavor. You can use fresh tomatoes if you have them, but canned works great and saves time.
- Chicken Broth: Adds depth and keeps the sauce from being too thick. Low sodium is good so you can control the saltiness, but water can work in a pinch.
- Brown Sugar: Balances out the heat and acidity with a touch of sweetness. You could use honey or white sugar if you need to, but brown sugar adds a nice depth.
- Mustard Seeds and Dried Red Chilies (Optional): These bring an extra layer of flavor and heat. The mustard seeds pop in the oil, releasing their flavor, and the chilies add that signature kick. Skip them if you prefer a milder dish.
- Fresh Parsley or Cilantro: Adds a fresh, herbaceous finish. Use whichever you like best, or whatever you have on hand.
In a large bowl, combine 1 pound of chicken thighs (cut into bite-sized pieces) with 3 tablespoons of white vinegar, 1 tablespoon of minced ginger, 4 minced garlic cloves, 2 teaspoons each of ground turmeric and ground cumin, 1 teaspoon each of ground coriander, ground cinnamon, and paprika, ½ teaspoon of cayenne pepper, and 1 teaspoon of salt. Stir everything together until the chicken is well coated with the marinade. over the bowl and pop it in the fridge for at least 1 hour, but overnight is even better if you have the time.
Tip: If you’re short on time, marinate for at least an hour, but the longer, the better for deeper flavor.
Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium heat. Add 1 large finely chopped onion and cook for about 5-7 minutes, stirring occasionally, until the onion turns golden brown. This step adds sweetness and depth to the sauce. Stir in 1 teaspoon of mustard seeds and 2 dried red chilies (if using) and cook for another minute.
Tip: Keep an eye on the mustard seeds—once they start popping, you’re ready for the next step.
Toss the marinated chicken into the skillet with the onions and spices. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides. Browning the chicken adds flavor and locks in the juices.
Stir in a 14-ounce can of diced tomatoes, 1 tablespoon of tomato paste, and 1 cup of low sodium chicken broth. Bring the mixture to a simmer, which will start to thicken the sauce. Add 2 tablespoons of brown sugar and stir to combine. This balances out the heat and acidity, giving the sauce a well-rounded flavor. Reduce the heat to low and let the vindaloo simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
Tip: If the sauce gets too thick, add a splash of water or more broth to reach your desired consistency.
Sprinkle chopped fresh parsley or cilantro over the vindaloo for a burst of freshness. Serve it hot with steamed rice or naan bread to soak up all that delicious sauce.
How To Serve
I love serving Chicken Vindaloo with something that can soak up all that rich, flavorful sauce. Here are some ideas:
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts instead of thighs. However, keep in mind that chicken thighs are juicier and tend to hold up better in this slow-cooked dish. If you use breasts, just be careful not to overcook them so they stay tender.
How do I store leftovers?
Store any leftover Chicken Vindaloo in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat it on the stovetop over medium heat or in the microwave until warmed through.
Can I freeze Chicken Vindaloo?
Yes, Chicken Vindaloo freezes very well. Once it has cooled completely, transfer it to a freezer-safe container or freezer bag. It will keep in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.
What’s the best way to reheat this dish?
For the best texture and flavor, reheat Chicken Vindaloo on the stovetop over medium heat. You may need to add a splash of water or broth to loosen the sauce as it heats. You can also reheat it in the microwave, stirring occasionally to heat evenly.
What is Chicken Vindaloo?
Chicken Vindaloo is a popular Indian curry known for its bold, spicy, and tangy flavors. The dish originates from the Goan region of India, where it was influenced by Portuguese cuisine.
More Delicious Indian Style Dishes
Chicken Vindaloo
Ingredients
For the Marinade:
- 1 pound chicken thighs boneless skinless, cut into bite-sized pieces
- 3 tablespoons white vinegar
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
For the Vindaloo:
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 14 ounces diced tomatoes 1 can
- 1 tablespoon tomato paste
- 1 cup chicken broth low sodium
- 2 tablespoons brown sugar
- 1 teaspoon mustard seeds
- 2 dried red chilies optional
- fresh parsley or cilantro, chopped (for garnish)
Instructions
- In a large bowl, combine the chicken pieces with white vinegar, minced ginger, minced garlic, ground turmeric, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight for best results.
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the finely chopped onion and cook until golden brown, about 5-7 minutes.
- Add the mustard seeds and dried red chilies (if using) to the skillet. Cook for another minute until the mustard seeds start to pop.
- Add the marinated chicken to the skillet and cook until the chicken is browned on all sides, about 5-7 minutes.
- Stir in the diced tomatoes, tomato paste, and chicken broth. Bring to a simmer.
- Add the brown sugar and stir to combine. Reduce the heat to low and let the vindaloo simmer for 20-25 minutes, until the chicken is cooked through and the sauce has thickened. Adjust the seasoning with salt if needed.
- Garnish with chopped fresh parsley or cilantro and serve hot with steamed rice or naan bread.
Tips & Notes:
- Marinate the chicken overnight for best results.
- Adjust the cayenne pepper to control the spice level—reduce it for a milder dish, or add more for extra heat.
- If the sauce gets too thick while simmering, add a splash of water or chicken broth to reach your desired consistency.
- Serve this dish with steamed rice or naan to soak up the flavorful sauce.
- Leftovers taste even better the next day and can be stored in the fridge for up to 3 days or frozen for up to 2 months.
