Chicken Vindaloo

Chicken Vindaloo

Prep: 4 hours

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

One of the most popular dishes from Goa - chicken vindaloo


  • Boneless chicken, cut into medium cubes 500 gms
  • Ginger-garlic paste 2 tsps
  • Vinegar 2 tbsps
  • Medium onion, roughly chopped 1
  • Medium tomato, seeded and roughly chopped 1
  • Ginger, finely chopped 1 tsp
  • Garlic, finely chopped 2 tsps
  • Green chilli, slit 1
  • Dried chillies, chopped 5 to 6
  • Cumin seeds, roasted 1 tsp
  • Turmeric powder ½ tsp
  • Coriander powder ½ tsp
  • Red chilli powder ½ tsp
  • Garam masala powder ½ tsp
  • Oil 1 tbsp
  • Salt to taste
  • Tomato puree 1 tbsp
  • Fresh coriander leaves, chopped ½ cup
  • Lemon juice 1 tbsp


  • Take chicken pieces in a bowl, add ginger-garlic paste and vinegar and mix well. Keep the bowl in the refrigerator for 4 hours to marinate.
  • Grind onion, tomato, ginger, garlic, green chilli, red chillies, cumin seeds, turmeric powder, coriander powder, red chilli powder and garam masala powder in a mixer into a smooth paste.
  • Heat oil in a non-stick pan, add chicken pieces till they turn a light brown all over.
  • Reduce heat, add the ground paste and saute for 2-3 minutes. Add tomato puree, salt and ½ cup water and cook till chicken is fully done.
  • Add most of the coriander leaves and mix well. Add lemon juice and mix.
  • Transfer into a serving bowl, garnish with remaining coriander leaves and serve hot.