Chicken Vindaloo - Authentic Pressure Cooker Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
351 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Vindaloo - Authentic Pressure Cooker Recipe
Description
Chicken Vindaloo - Authentic Pressure Cooker Recipe begins by toasting whole dried Kashmiri chilies, coriander seeds, cloves, cinnamon, green cardamom, black peppercorns, cumin seeds, and black mustard seeds until fragrant. These are ground with fresh ginger, garlic, tamarind paste, vinegar, and water to make a smooth vindaloo paste. The chicken thighs are marinated in this paste for at least 15 minutes or up to overnight to absorb the deep flavors.
To make the curry, diced onions are sautéed until golden, then turmeric and salt are added along with the marinated chicken. Additional vindaloo paste is diluted in water and added to the pot before pressure cooking, which tenderizes the chicken and intensifies the spices. The resulting curry is rich, tangy, and moderately spicy with a complex spice aroma.
This vindaloo pairs well with plain steamed rice or flatbreads to balance the heat. Garnishing with fresh cilantro adds a hint of herbaceous freshness. The recipe was created using a 6-quart Instant Pot Multi-use Pressure Cooker and can be adapted for pot-in-pot cooking with white basmati rice alongside the curry.
Marinating the chicken in vindaloo paste ahead of time enhances flavor depth. The recipe relies on pressure cooking for efficient, tender results. It is important to sauté the onions properly to build a flavorful base.
Ingredients
For Vindaloo Paste
- 5 Kashmiri red chili pepper whole dried
- 2 tablespoon coriander seeds
- 5 cloves aka Laung
- 1 inch cassia cinnamon aka Dalchini
- 3 green cardamom aka Elaichi
- 1/4 teaspoon black peppercorns
- 1 teaspoon cumin seeds aka Jeera
- 1 teaspoon black mustard seeds aka Rai
- 8 cloves garlic
- 1 inch ginger
- 2 tablespoon vinegar I used rice vinegar. White vinegar will work too.
- 1 tablespoon tamarind paste
- 3/4 cup water
For the curry
- 1 lb chicken thighs, boneless and skinless, cut into 2 inch pieces
- 4 tablespoon neutral cooking oil generic cooking oil
- 2 cups onion diced
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt to taste
- 1 teaspoon brown sugar
- 1/4 cup water
- cilantro to garnish
Instructions
Making the vindaloo paste
- Start the instant pot on saute mode and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
- Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
- Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar.
- Add 3/4 cup water and grind to a smooth paste.
Marinating the chicken with vindaloo paste
- In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken. Mix well and refrigerate for 15 minutes to overnight.
Making the curry
- Start the pressure cooker in sauté mode and heat oil in it.
- Add onions and saute for about 4 minutes until they turn golden brown.
- Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
- Mix in any remaining vindaloo paste from the marinade in 1/4 cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
- Pressure cook for 5 minutes, then do a 5 minutes NPR. This means after the pressure cooker beeps, let the pressure release naturally for 5 minutes, then do a quick release manually.
- Add brown sugar and stir in the curry.
- Garnish with cilantro and serve hot with rice, naan or roti.
Notes
- Marinate chicken from 15 minutes up to overnight for best flavor absorption.
- You can cook basmati rice pot-in-pot along with the vindaloo in the Instant Pot for a complete meal.
- Use a 6-quart multi-use pressure cooker (Instant Pot DUO60) for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 730mg | 30% |
| Potassium | 824mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 90.8mg | 101% |
| Calcium | 74mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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