Chicken Vindaloo

Name: Chicken Vindaloo
Cuisine: Asian, Indian
Ingredients: 1½ lb boneless chicken thighs, cut into 1½-inch pieces ¼ cup white vinegar or apple cider vinegar 4 cloves garlic, minced 1 tbsp fresh ginger, grated 1 tsp salt 1 tsp ground cumin 1 tsp paprika ½ tsp turmeric; 2 tbsp vegetable oil 1 large onion finely chopped 1 tbsp tomato paste 1½ cups crushed tomatoes 1–2 tsp Kashmiri chili powder or mild chili powder ½–1 tsp cayenne pepper, to taste 1 tsp ground coriander ½ tsp ground cumin ½ tsp garam masala 1/2 tsp black; ½ tsp black pepper ½ tsp cinnamon ¼ tsp ground cloves 1 cup chicken stock 1 tsp brown sugar 1 tsp salt 2 bay leaves Fresh cilantro, for garnish; 2 Yukon gold potatoes

7 steps

Here’s a classic Indian-style chicken vindaloo—tangy, spicy, and richly flavored. Tip: If you want the deep red color and flavor of restaurant vindaloo without making it extremely hot, use Kashmiri chili powder for most of the chili and add cayenne only to taste.

Updated at: Fri, 02 Oct 2026 15:24:12 GMT

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Instructions

Step 1

Marinate the chicken: Combine chicken, vinegar, garlic, ginger, salt, cumin, paprika, and turmeric. Cover and refrigerate for at least 1 hour, preferably 4 hours.

Step 2

Cook the onion: Heat oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 8–10 minutes, until golden brown.

Step 3

Add the spices: Add tomato paste, chili powder, cayenne, coriander, cumin, garam masala, and black pepper. Cook for about 1 minute, stirring constantly.

Step 4

Add tomatoes: Stir in crushed tomatoes, brown sugar, and water or broth. Bring to a simmer.

Step 5

Cook the chicken: Add the marinated chicken, including the marinade, and potatoes. Bring back to a simmer, then cover and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through.

Step 6

Reduce the sauce: Remove the lid and simmer another 5–10 minutes until the sauce is thick and glossy.

Step 7

Adjust the flavor: Vindaloo should have a distinctive hot, sour, slightly sweet balance. Add a little more vinegar for tang, cayenne for heat, or sugar if it's too acidic.