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chicken vindaloo

Chicken Vindaloo

5 from 1 vote
The Tang from the Vinegar, Sweetness from tamarind and just the right amount of heat from the chillies and spices, this Chicken curry has a plethora of savoury, mildly sweet, and sour flavours.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

Chicken Marinade
  • 600 gms Chicken
  • 8-9 Kashmiri Dry Red Chillies (Deseed and Soak in hot water for an hour)
  • ½ Tsp Cumin seeds
  • 1 Tbsp  Coriander seeds
  • ½ Tsp Mustard seeds
  • 25-30 Peppercorns (adjust according to your spice level)
  • 4 Cardamom pods (skin removed)
  • 1 Big Black Cardamom
  • 4 Cloves
  • 2 Cinnamon sticks
  • 7 Garlic pods
  • 1 Inch Ginger
  • 1½ Tsp Plain Vinegar
  • 1 Tbsp Tamarind paste 
  • ½ Tsp Turmeric powder
  • Salt to taste 
Chicken Curry
  • 2 Tbsp Coconut oil You may use Vegetable oil too but coconut oil brings out the flavor
  • 1 Big Onion  (sliced thin)
  • Whole spices 4 Cloves, 4 Cardamoms, 8 Peppercorns, 1 Cinnamon, 1 Black Cardamom
  • 1 Tbsp Tomato paste
  • 1 Tsp Sugar 
  • 1½ Tsp Plain Vinegar (skip if you dont like bit of tanginess)

Method
 

  1. Deseed the Kashmiri chillies and Soak the Dry Red Chillies in hot water for an hour.
  2. Dry Roast the whole spices for 5-7 mins on low flame and make a paste along with the dry red Chillies, ginger garlic, vinegar, tamarind paste and turmeric powder.
  3. Marinate the Chicken with the paste and keep refrigerated for few hours if possible.
  4. Saute sliced Onions till brown in color, then add the chicken and salt as per taste. Add tomato paste. Fry it till water gets reduced. Add 1 Cup warm water and cover cook till cooked for 20-30mins. Add vinegar and sugar at end.
  5. Best served with plain rice or parathas/rotis/naans/breads.
  6. Thank you for reading! Bon Appetit! 

Video

Notes

Tips: Kashmiri chillies are milder in spice than regular red chillies and have a vibrant deep red color (If not available then use a Tablespoon of Kashmiri Chilli powder/Sweet Paprika instead
The curry tastes better the next day!