Chicken Vindaloo
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Bring the aromatic, fiery flavors of my restaurant-style chicken vindaloo recipe into your kitchen, and you won’t be disappointed! The chicken is tender, and the tangy curry paste soaks into every bite.
Some people think Indian food is the most intimidating cuisine to make at home, but I’m here to tell you nothing could be further from the truth. After spending a year living in India, I’m going to showcase all the delicious recipes I’ve learned- starting with my favorite chicken vindaloo.
The secret to that fiery restaurant-style flavor is in the spices: dry-roasted to unlock their oils, then blended into a tangy curry paste that coats every bite. From there, it’s just a quick simmer until dinner is ready.
When I tested this against restaurant versions, I found that using the paste fresh, instead of storing it, kept the flavor bright and the chicken more aromatic. That simple step lets the vinegar and aromatics sink into the meat quickly, giving you that ‘from the restaurant kitchen’ depth of flavor at home.
What is chicken vindaloo?
Goan cooks adapted the Portuguese vinha d’alhos with local spices, tamarind, and chilies, which is why modern vindaloo is both tangy and fiery. While pork and lamb are traditional, chicken is now one of the most common versions in Indian restaurants worldwide.
Table of Contents
Why trust my chicken vindaloo recipe
- Adjust the spice level. Traditional vindaloo can be heavy on the spice, but since we’re making it from scratch, you can add as much or as little chili as you want.
- Dairy-free. Most Indian restaurants will sneak a little cream or ghee into most dishes, but I kept this recipe completely dairy-free!
- Anything but your average chicken dinner. I cook chicken for my family at least 2-3 times per week, so I always need new recipes to keep things interesting. Friends, this is one of them!
What readers are saying
★★★★★ – “I followed you on Instagram when you shared your cooking travels in India- thanks so much for sharing this recipe you teased us with!” – Millie
★★★★★ – “Such an easy curry to make. It tastes like a restaurant meal.” – James
Key Ingredients
Find the printable recipe with measurements below.
- Chicken quarters. I prefer bone-in, skinless chicken quarters as they remain tender while the flavors in the sauce develop. The quarters will be separated to leave four drumsticks and four thighs.
- Spice blend. I used a mix of coriander seeds, cumin seeds, cardamom, cloves, turmeric, dried red chilies (I prefer Kashmiri chilies), and a cinnamon stick.
- Salt. To taste.
- Sugar. Just a pinch to bring out the other flavors. Use white or brown sugar.
- Garlic cloves and fresh ginger. Two essential aromatics. Try to use fresh ingredients whenever possible.
- Chili peppers. For much-needed heat.
- White vinegar. For acidity. Red wine vinegar also works.
- Tamarind paste. An essential ingredient for vindaloo.
- Olive oil. To sauté.
- Tomato sauce. The bulk of the curry. I’ve also used chicken broth and tomato paste in a pinch.
- Coconut cream. To stir in at the end.
How to make chicken vindaloo
Step 1- Dry roast spices. Add all spices (except the turmeric) to a skillet over medium heat. Stir continuously until the spices become aromatic.
Step 2- Make the curry paste. Add the spices (except the cinnamon stick) to a blender and blend to a paste while slowly adding water. Add the vinegar and tamarind and continue blending until smooth.
Step 3- Cook the chicken. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Add onions and cook until translucent. Add the chicken and cook for 4-5 minutes until no longer pink.
Step 4- Build the sauce. Add the tomato sauce and spice paste to the pot and boil. Once boiling, reduce the heat to low. Add the salt, turmeric, and sugar, and simmer for 30 minutes.
Step 5- Serve. Stir in the coconut cream and serve warm.
Arman’s recipe tips
- Use whole spices, not ground spices. Here is where my culinary school training comes in: spices aren’t just about heat, they’re about chemistry. Toasting them whole before grinding unlocks their natural oils, which carry flavor through every layer of the curry.
- Marinate the chicken. When I plan ahead, I like to coat the chicken in the spice paste and let it marinate overnight. This isn’t just for convenience- the acid in the vinegar tenderizes the meat while the spices penetrate deeper, giving you richer flavor in every bite.
- Swap the chicken. Bone-in thighs and drumsticks stay the juiciest and most authentic, but boneless thighs or even chicken breasts work, if you prefer. Just keep in mind that white meat cooks faster, so shorten the simmer time to avoid dryness.
- Adjust the spice level. For more spice, use small green chilies. For maximum heat, use small red chilies and or add a dash of cayenne pepper.
Storage instructions
To store: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to three days.
To freeze: Transfer leftovers to a freezer-safe container and freeze for up to six months.
Reheating: Reheat on the stovetop or microwave in 30-second intervals.
Frequently asked questions
I tested mild and fiery versions. Kashmiri chilies give a restaurant-style red color without too much burn, while adding fresh green chilies or cayenne turns it into a fiery vindaloo you might know from UK curry houses.
Vindaloo can be quite spicy, so it helps to have a mild side to go with it. Some of my preferred sides are basmati rice, 2-ingredient naan bread, or sautéed potatoes.
Yes! Vindaloo actually tastes even better the next day as the spices continue to develop. You can cook it completely, let it cool, and refrigerate it for up to 3 days before serving.
With 17 grams of protein per serving and made without dairy cream, this version is lighter than restaurant takeout, which often use ghee and extra oil.
✅ Nutrition reviewed
Since this vindaloo provides dietary substitutes, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Chicken Vindaloo
Video
Ingredients
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 cardamom pods
- 4 cloves
- 5 chili peppers
- 5 cloves garlic
- 1 inch ginger
- 1 cinnamon stick
- 8 dried chilies
- 1/2 cup water
- 2 tablespoon white vinegar
- 2 tablespoons tamarind paste
- 1/4 cup olive oil
- 1 large white onion thinly sliced
- 4 chicken quarters skin on and separated
- 200 mls tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon sugar
- 2 tablespoons coconut cream
Instructions
- Add coriander seeds, cumin seeds, cardamom pods, cloves, pepper, garlic, ginger, cinnamon, and red chilies to a skillet. Dry roast on medium heat with continuous stirring, until the pepper starts browning.
- Add the spices, except for the cinnamon stick, to the blender and blend into a paste, adding water slowly. Add vinegar and tamarind paste as well and blend.
- Heat oil in a pot over medium-high heat. Add onions and cook until translucent, stirring frequently. Next, add the chicken and fry for 4-5 minutes, until it is no longer pink.
- Add the tomato sauce and the blended spice mix, and bring to a boil. Once the curry boils, reduce the heat to low. add the salt, turmeric, and sugar, and cook for 30 minutes.
- Remove the vindaloo from the heat, stir through the coconut cream, and serve immediately.
Notes
- Chicken: You can use all chicken thighs or chicken drumsticks instead. I did test these with chicken breasts, but you’ll need to check the internal temperature a little earlier, as they cook quicker.
- Leftovers: Keep in the fridge for 3 days or the freezer for 6 months.
Nutrition
More spicy curry recipes
Originally published March 2023
It seems like whole new dish with chicken. Do I need to put all these seeds? As I dont like them. Maybe it is because of the flavour?