Chicken Vindaloo
Chicken Vindaloo
5 from 15 votes
Savour the vibrant and fiery flavours of our chicken vindaloo recipe, an authentic Indian dish with a tantalizing spice blend. This recipe not only tickles your taste buds but also takes you on a culinary journey of its rich history.
Chicken Vindaloo

Welcome to my kitchen! Today, we’re diving into the vibrant world of Indian cuisine with a classic recipe: Chicken Vindaloo.

Originating from the sunny shores of Goa, this dish is a delightful blend of spicy, tangy flavors that will tantalize your taste buds and transport you to the exotic streets of India.

Chicken Vindaloo is a dish steeped in history, with its roots tracing back to the Portuguese colonization of Goa. Originally a pork dish known as “Carne de Vinha d’Alhos,” it evolved into the spicy chicken version we know and love today.

Vindaloo gets its name from the Portuguese dish “vinha d’alhos,” which means “meat marinated in wine and garlic.” Over time, Indian spices were incorporated, giving birth to the fiery Vindaloo we relish today.

Despite its complex flavors, Chicken Vindaloo is surprisingly easy to prepare, making it an ideal choice for both novice and seasoned cooks alike. With a few simple ingredients and straightforward steps, you can recreate the bold flavors of this beloved Indian classic right in your own kitchen.

Expert Tip: Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and tenderize it.


Whole Kashmiri Chillies Dried: These vibrant red chillies not only lend a fiery kick to the vindaloo paste but also impart a rich, smoky flavor to the dish.

Laung (Cloves): Adding depth and warmth, cloves infuse the curry with their distinctive aroma, complementing the spiciness of the chillies.

Black Peppercorns: Bursting with pungent heat, black peppercorns contribute to the bold flavor profile of Chicken Vindaloo, enhancing its overall complexity.

Cumin Seeds: Cumin seeds bring a nutty, earthy essence to the vindaloo paste, providing a subtle balance to the fiery spices.

Garlic: With its robust flavor, garlic forms the backbone of the vindaloo paste, adding depth and intensity to the dish.

Ginger: Fresh ginger lends a zesty, aromatic punch to the marinade, infusing the chicken with its distinctive flavor and fragrance.

Chicken: Tender and juicy chicken serves as the star of this dish, soaking up the rich flavors of the vindaloo sauce while offering a satisfying texture.

Oil: Used for cooking the curry, oil helps to sauté the onions and tomatoes, ensuring they release their natural sweetness and flavors into the dish.

Onion: Sautéed until golden brown, onions provide a sweet, caramelized base for the curry, imparting depth and richness to the overall flavor profile.

Tomatoes: Tomatoes add a tangy brightness to the curry, balancing the heat of the spices and enhancing the overall depth of flavor.

Vinegar: A key ingredient in vindaloo, vinegar provides the signature tanginess that sets this dish apart, adding a delightful acidic note to the curry.

Spices (Salt, Chilli Powder, Turmeric Powder, Cumin Powder, Crushed Chilli): A harmonious blend of spices, including salt, chilli powder, turmeric powder, cumin powder, and crushed chilli, imbues the curry with its characteristic heat and depth of flavor.

Tomato Puree: Tomato puree enhances the richness and texture of the curry, adding a velvety smoothness to the sauce.

Coriander (Fresh): Fresh coriander leaves, chopped and used as a garnish, impart a refreshing herbal note to the finished dish, elevating its visual appeal and flavor profile.

Expert Tip: Adjust the level of spiciness by increasing or decreasing the amount of chilli powder and crushed chillies according to your taste preferences.

Serving Suggestions

  • Serve Chicken Vindaloo hot, garnished with freshly chopped coriander leaves for a burst of freshness.
  • Pair it with steamed basmati rice or warm naan bread to soak up the flavorful sauce.
  • Accompany the dish with traditional Indian condiments such as mango chutney, raita, or pickled onions for a complete dining experience.
  • For a refreshing contrast, serve a side salad of crisp cucumber, tomato, and onion tossed in a tangy lemon dressing.
  • Enjoy leftovers the next day for an even more flavorful meal, as the spices have had time to meld and develop overnight.

Expert Tip: For an extra depth of flavor, toast the whole spices (such as cumin seeds, black peppercorns, and cloves) in a dry pan before grinding them into a paste for the vindaloo marinade.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, boneless chicken works well for Chicken Vindaloo. You can use chicken breast or thigh meat, cut into bite-sized pieces, for a convenient and tender alternative.

Is Chicken Vindaloo very spicy?

The level of spiciness in Chicken Vindaloo can be adjusted according to personal preference. If you prefer a milder version, you can reduce the amount of chilli powder or omit the crushed chillies.

Can I make Chicken Vindaloo ahead of time?

Yes, Chicken Vindaloo tastes even better when made ahead of time as the flavors have a chance to develop and intensify. Simply store it in an airtight container in the refrigerator and reheat before serving.

Can I freeze Chicken Vindaloo?

Yes, Chicken Vindaloo freezes well. Allow it to cool completely before transferring it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.

What can I serve with Chicken Vindaloo besides rice or naan?

In addition to rice or naan, you can serve Chicken Vindaloo with other accompaniments such as roti, paratha, or even mashed potatoes for a fusion twist. Experiment with different side dishes to find your perfect combination!

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Chicken Vindaloo

Chicken Vindaloo

by Nabeela Kauser
Savour the vibrant and fiery flavours of our chicken vindaloo recipe, an authentic Indian dish with a tantalizing spice blend. This recipe not only tickles your taste buds but also takes you on a culinary journey of its rich history. 
5 from 15 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 342 kcal


Vindaloo Paste

  • 8-10 Whole Kashmiri Chillies Dried
  • 5 Cloves Laung
  • 1 tsp Black Peppercorns
  • 1 tsp Cumin Seeds
  • 5 cloves Garlic
  • 1 inch Ginger


  • 600 g Chicken Whole chicken
  • 50 ml Oil
  • 1 Large Onion
  • 2 Tomatoes
  • 2 tbsp Vinegar
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Crushed Chilli
  • 1 tbsp Tomato Puree
  • 1 handful Coriander Fresh


  • Add the ingredients for the marinade into a blender with 100ml water and blend to make a smooth paste, set aside.
  • In a large pan, add the oil over medium heat.
  • When the oil is hot, add the onion and cook for 4-5 minutes until lightly browned.
  • Add the tomatoes and cook for 3-4 minutes until softened.
  • Add the salt, turmeric, chilli powder, cumin powder, and chilli flakes and cook for 2-3 minutes.
  • Add the chicken pieces and cook for 4-5 minutes, stir frequently.
  • Once the chicken has changed colour, add the vindaloo paste and 200ml water and mix well.
  • Cover and cook on medium heat for 20 minutes, stirring occasionally.
  • Garnish with finely chopped coriander.
  • Serve with homemade rice or naan bread and enjoy!


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 342kcalCarbohydrates: 18gProtein: 17gFat: 24gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 666mgPotassium: 739mgFibre: 4gSugar: 8gVitamin A: 1874IUVitamin C: 144mgVitamin D: 0.1µgCalcium: 64mgIron: 3mg
Keyword Chicken, Curry, Food, Hot, Recipe, Spicy, Vindaloo
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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