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Chicken Vindaloo - Authentic Pressure Cooker Recipe
4.7 from 186 votes

Chicken Vindaloo - Authentic Pressure Cooker Recipe

Chicken Vindaloo prepared in a pressure cooker features a spicy vindaloo paste made from whole dried Kashmiri chilies and aromatic spices ground into a smooth blend with garlic, ginger, tamarind, and vinegar. The marinated chicken simmers with sautéed onions and turmeric to develop a tangy and richly flavored curry. Pressure cooking tenderizes the chicken quickly, concentrating the robust spice profile typical of vindaloo dishes.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 351 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. 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.
  2. Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
  3. Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar. 
  4. Add 3/4 cup water and grind to a smooth paste. 
Marinating the chicken with vindaloo paste
  1. 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
  1. Start the pressure cooker in sauté mode and heat oil in it.
  2. Add onions and saute for about 4 minutes until they turn golden brown.
  3. Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
  4. 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.
  5. 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.
  6. Add brown sugar and stir in the curry.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 351

% 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.