Chicken Vindaloo
Prep time
Cook time
Total time
A favorite dish that is SO much better than the restaurant one. This vindaloo recipe is not as spicy as the restaurant favourite, but still intensely flavoured. Its spicy, tangy and has just a hint of sweetness. A must try! Ingredients
Recipe type: main course
Cuisine: Indian
Serves: SERVES 3
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 5 black peppercorns, left whole
  • 2 green cardamom pods, seeds only
  • 2 cloves
  • 1cm/½in piece cinnamon
  • 1cm/½in piece ginger, peeled and chopped
  • 7 garlic cloves, peeled and left whole
  • 3 kashmiri red chillies
  • 3 tbsp white wine vinegar
  • pinch salt
  • 1 tbsp brown sugar (my addition)
  • 1 tbsp Tamarind paste (my addition)
  • kasmiri red chilie powder - 2 tsp
  • 500 gms chicken, washed and dried.
  • vegetable oil
  • Ghee or clarified butter - 3-4 tbsp
  • 1 small onion, finely chopped
  • ¾ tsp mustard seeds
  • Fresh cilantro - for garnish
  1. Start by grinding the spices into a fine powder. Grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves and cinnamon together.
  2. Make a paste of ginger, garlic, chillies and white wine vinegar by blending them.
  3. Mix the ground spice mixture with the paste until well combined and season with a pinch of salt. Rub the mixture all over the chicken, cover and marinate for atleast 4 hrs.
  4. For making the curry:
  5. Heat two tablespoons of the oil and 2 tbsp of ghee in a non-stick pan. When the oil is hot, add the onion and fry for 3-4 minutes, or until golden-brown.
  6. Add the marinated chicken pieces and fry for 6-7 minutes, turning once, until golden-brown on all sides. Add the sugar and tamarind paste now. Reduce the heat to low, cover the pan with a lid and cook for 35-40 minutes, stirring occasionally, or until the chicken is tender.
  7. If it starts sicking, add a bit of hot water to it. Add some more water till the gravy is of a consistency you desire.
  8. Heat the remaining teaspoon of oil in a separate pan over a medium heat. When the oil is hot, add the mustard seeds. Once the mustard seeds start to pop, add it over the vindaloo. Garnish with chopped cilantro and serve !!
Recipe by La Petit Chef at