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Chicken Vindaloo Recipe
4.8 from 75 votes

Chicken Vindaloo Recipe

Chicken Vindaloo is a tangy and spicy curry made by marinating chicken in vindaloo spice blend, garlic, ginger, and white wine vinegar. The dish features tender chicken pieces cooked with mustard seeds, onions, and potatoes in a flavorful sauce. Pressure cooking or stovetop methods can be used. The curry develops a rich, deep taste with a balance of heat and acidity from the vinegar and chili powders, garnished with fresh cilantro. It pairs well with basmati rice and paratha breads.

Prep Time
30 mins
Cook Time
20 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 chicken breast cut into 2 inch pieces, pat dry (Start with marinating the chicken, boneless
  • 4 tablespoons ghee
  • 1 teaspoon mustard seeds
  • 1 onion finely diced, large
  • 1 teaspoon kosher salt
  • ¼ cup water
  • 1 yellow potato large; peeled; cubed into 2 inch pieces
  • 2 tablespoons Kashmiri red chili powder or to taste
  • ½ cup cilantro chopped, 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:
  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

  • Reduce vindaloo spice if your blend is very spicy to control heat level.
  • Marinate chicken overnight or up to 12 hours to deepen flavor intensity, especially for meal prep.
  • Prepare the curry a day in advance and refrigerate; flavors develop and intensify overnight.

Nutrition Information

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%)

Nutrition Facts

Serving: 1 Serving

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.