Back
0 from 75 votes

Chicken Vindaloo Recipe

Too often, restaurant Vindaloo is reduced to simply the “hottest” dish on the menu. But this iconic dish is full of bold, balanced, and complex flavors from freshly ground spices, fragrant aromatics, and the essential tang of vinegar. Kashmiri red chilies lend just the right amount of heat and that classic fiery red color without overtaking the beautiful flavors beneath.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Calories: 394 kcal
Course: Dinner
Cuisine: Indian

Ingredients

Marinade
  • 2 to 4 tablespoons vindaloo spice blend
  • 1 tablespoon ginger grated
  • 2 tablespoons garlic minced
  • 4 tablespoons white wine vinegar
  • 2 teaspoons kosher salt
Remaining Ingredients
  • 2 pounds boneless chicken breasts cut into 2 inch pieces, pat dry (Start with marinating the chicken)
  • 4 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 large onion finely diced
  • 1 teaspoon kosher salt
  • ¼ cup water
  • 1 large yellow potato peeled and cubed into 2 inch pieces
  • 2 tablespoons Kashmiri red chili powder or to taste
  • ½ cup Chopped cilantro for garnish

Instructions

    Cup of Yum
  1. Mix all the ingredients from the marinade to a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.
  2. Set the Instant Pot to Sauté(Hi) mode and heat ghee. Add mustard seeds in the ghee and wait until they start to pop. Add onions, 1 teaspoon of salt and cook for 5 minutes. Press Cancel.
  3. Add marinated chicken and water. Mix well deglazing the bottom of the pot. Layer potatoes on top. Do not mix. Close the Instant Pot with Steam Release to Sealing. Select the Manual/Pressure Cook (High) setting and adjust the cook time to 5 minutes. Allow natural pressure release. Press Cancel.
  4. Open the Instant Pot, add red chili powder and more vindaloo spice blend to taste. Turn the Instant Pot to Sauté mode, mix well and cook for another minute. Press Cancel. Garnish with chopped cilantro. Serve hot with Basmati rice and Paratha.
Stove Top Recipe:
    Cup of Yum
  1. Mix all the ingredients from the marinade to a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.
  2. Heat ghee in a heavy bottomed pot. Add mustard seeds and wait until they start to pop. Add onions, 1 teaspoon of salt and cook for 10 minutes on medium-high heat. Stir frequently as the onions turn soft without browning them.
  3. Add marinated chicken, potatoes, red chili powder and mix well. Add half a cup of water and give a quick stir. Cover the pot and cook on medium heat for 15 to 20 minutes or until the chicken has cooked through. Add more water as needed. Add more vindaloo spice blend to taste. Garnish with chopped cilantro.

Notes

  • Notes:
  • Reduce the vindaloo spice blend if using spicier dry chilies 
  • Marinate the chicken overnight if you have time or if you are meal-prepping 
  • Making for a party? Cook the curry a day ahead and refrigerate. The flavors will develop even more overnight making it taste even better the next day

Nutrition Information

Calories 394kcal (20%) Carbohydrates 9g (3%) Protein 33g (66%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 122mg (41%) Sodium 1307mg (54%) Potassium 561mg (16%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1007IU (20%) Vitamin C 8mg (9%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 9g 3%
Protein 33g 66%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 122mg 41%
Sodium 1307mg 54%
Potassium 561mg 12%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1007IU 20%
Vitamin C 8mg 9%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.