• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Ministry of Curry logo

  • SHOP
    • The Essential Indian Instant Pot Cookbook
    • Amazon Store
    • eBooks
    • Cooking Classes
    • Meal Plans
  • RESOURCES
    • Instant Pot 101
    • Air Fryer 101
    • Indian Cooking Tools
    • Cooking 101
    • Essential Indian Spices
    • Guide to Beans and Lentils
    • Holiday Shopping Guide
  • RECIPES
    • Recipe Index
    • Air Fryer Recipes
    • Instant Pot Recipes
    • Oven Recipes
    • Stove Top Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Desserts
    • Dinner
    • Salad
    • Snacks
    • Drinks
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegan
  • ABOUT
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Shop
  • Resources
  • Cooking Classes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Indian

    Chicken Vindaloo | Instant Pot & Stove Top Recipe

    Published: Nov 30, 2021 · Modified: May 11, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 19 Comments

    267 shares
    Jump to Recipe

    Too often, restaurant Chicken 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.

    chicken vindaloo served with rice

    For some, a spice level so high that your mouth burns and sweat beads on your forehead, is a kind of pleasurable pain. But I prefer to moderate the heat and not burn out your tastebuds. A pinch of cayenne ups the spiciness quite nicely in this Vindaloo.

    Jump to:
    • What is Vindaloo: Past and Present
    • Homemade Vindaloo Spice Mix
    • Tip
    • Instructions
    • How to serve Chicken Vindaloo
    • Storing
    • Recipe

    If you knew there was cumin, coriander seeds, green cardamom, cinnamon, peppers, mustard seeds, Kashmiri red chilies, fresh ginger, and garlic--wouldn't you want to taste them all?!

    I use the same freshly roasted and ground spice blend here as I do for the delicious Lamb Vindaloo in my cookbook, starting with simple whole spices that add rich flavor to the marinade. And the restaurant-inspired addition of potatoes rounds out the dish perfectly. 

    Due to simple preference, availability, or health reasons, many people prefer Chicken Vindaloo to the lamb and I’m thrilled to share this recipe for the first time on the blog!

    Whether following the instructions for cooking in the Instant Pot or on the Stovetop, this is a no-fail, sure-to impress, new favorite addition to your culinary repertoire!

    Vindaloo  curry in a white bowl served with ice and parathas

    What is Vindaloo: Past and Present

    Over the years, this dish evolved to what is now served in restaurants, a blistering hot curry rather than the original harmonious sweet, sour, and spicy variation. Many restaurants also add tomatoes to this recipe, but the authentic chicken vindaloo recipe does not.

    Vindaloo is the Goan version of the Portuguese ‘Carne de Vinha d’ Alhos’ which translates to pork with wine and garlic. Portuguese explorers would layer these ingredients into barrels for long sea voyages and the wine would preserve the meat. 

    And so, this dish was brought to Goa by the Portuguese and ‘Vindaloo’ became the local pronunciation. Goan cooks kept the pork, but replaced the wine with palm vinegar and added flavorful spices to this dish. The Portuguese also brought over chilies and introduced them to India at this time.

    From Goan cooks adding aromatic spices to British Indian restaurants adding more and more hot chilies, to other parts of India creating lamb, chicken, and vegetarian versions--Vindaloo shows a roadmap of its influences!!

    chicken vindaloo curry served with basmati rice and homemade parathas

    Homemade Vindaloo Spice Mix

    This Goan spice blend adds just the right amount of heat while bringing out the essence from the freshly roasted and ground spices. My simple spice blend uses basic whole spices to get the bold flavors of Vindaloo sauce. 

    Mustard seeds, cumin, coriander seeds, black pepper, green cardamom, cloves, cinnamon, and Kashmiri whole red chiles make up the spice mix and are the core of this dish’s appeal. White wine vinegar, garlic, and ginger are added to create a marinade that infuses the chicken with incredible and unmistakable flavors.

    whole spices and vindaloo spice blend

    Tip

    Plan ahead if you can by marinating the meat overnight, and remember that vindaloo curry always tastes better the next day!

    Instructions

    Here are the step-by-step instructions for the Instant Pot Vindaloo recipe. Scroll below for a printable recipe card with ingredient quantities and stovetop instructions.

    • Mix all the ingredients from the marinade into a medium bowl. Add chicken and coat well in the marinade. Keep aside for about 20 minutes while preparing the remaining ingredients. Refrigerate if you are marinating ahead of time for up to 12 hours.
    photos one through four showing how to marinate chicken
    • Set the Instant Pot to Sauté(Hi) mode and heat ghee. Add mustard seeds to the ghee and wait until they start to pop. Add onions, and salt, and cook for 5 minutes. Press Cancel.
    • Add marinated chicken and water.  Mix well deglazing the bottom of the pot. Layer potatoes and red chili powder 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.
    photos five through eight showing how to cook vindaloo in the Instant Pot
    • Open the Instant Pot. Add more vindaloo spice blend to taste. Turn the Instant Pot to Sauté mode, mix well, and simmer for another minute. Press Cancel. Garnish with chopped cilantro.
    photos nine through ten showing chicken vindaloo in the Instant Pot

    How to serve Chicken Vindaloo

    Serve hot with Paratha or Roti. For a gluten-free meal serve with Basmati rice or Jeera rice. Add a side of cooling Beet raita or Koshimbir. And our favorite drink to pair with spicy vindaloo is the silky Mango lassi.

    chicken curry with potatoes served with basmati rice

    Storing

    Any leftovers can be refrigerated for up to 5 days. You can also freeze the Vindaloo for up to 2 months.

    Did enjoy this flavorful curry? Here are some more Indian chicken curry recipes to try:

    • Instant Pot Chicken Tikka Masala
    • Slow Cooker Chicken Tikka Masala
    • Instant Pot Butter Chicken
    • Chicken Karahi
    • Instant Pot Chicken Korma
    • Shahi Chicken Korma

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    chicken vindaloo served with basmati rice
    Print Recipe Pin Recipe Save Saved!
    4.91 from 10 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 Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: dinner
    Cuisine: Indian
    Servings: 16
    Calories: 133kcal
    Author: Archana Mundhe

    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

    • 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.
    • 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.
    • 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.
    • 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:

    • 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.
    • 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.
    • 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.

    Video

    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

    Calories: 133kcal | Carbohydrates: 7g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 492mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
    Twitter Facebook Linkedin

    More Indian

    • chickpea biryani served in two white bowls with raita on the side
      Instant Pot Chickpea Biryani (Chana Biryani)
    • spinach dal served with rice and pickle in a white bowl
      Instant Pot Spinach Dal
    • pouring ginger chai in two glass cups
      Ginger Tea {Adrak Wali Chai}
    • khichdi served in a white bowl with yogurt and pickles
      Pav Bhaji Khichdi

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nick S. says

      November 30, 2021 at 9:10 pm

      We seem to be missing the vindaloo spice blend in the recipe. Vindaloo is one of my favorite things ever. I'm always on the search for how to make it better.4 stars

      Reply
      • Archana says

        December 01, 2021 at 10:56 pm

        Thank you, Nick! I had forgotten to link the spice blend recipe. It's now linked on the recipe card.

        Reply
    2. Belia Arrojo says

      December 01, 2021 at 7:14 am

      very good put up, i actually love this website, carry on it

      Reply
    3. Brian Foust says

      December 01, 2021 at 7:14 am

      Thanks for the very good article

      Reply
    4. Raman Singh says

      December 05, 2021 at 10:29 am

      I am vegetarian can you please give proportions fir how much readymade paneer ir firm tofu to use fior this smashing recipe I am excited to try it!! Thankyou

      Reply
      • Archana says

        December 06, 2021 at 10:00 pm

        I would use 3 cups of cubes paneer or tofu in addition to the potatoes. If you want to skip potatoes add 4 cups of paneer or tofu

        Reply
    5. Sam says

      December 05, 2021 at 8:27 pm

      So easy and tasty. I used cane vinegar instead of white wine vinegar, and was lazy and used Godavari ginger-garlic paste. Boneless skinless chicken thighs instead of breasts. The sauce was perfect without the need for reduction. Served over hot masoori rice.5 stars

      Reply
      • Archana says

        December 06, 2021 at 10:01 pm

        Thank you so much for your lovely review.

        Reply
    6. Johnny Dollar says

      December 07, 2021 at 7:09 pm

      My wife and I loved this recipe - we have come to rely on Archana for recipes of this type of cuisine - we do not have many restaurants nearby where we can get meals of this type and are grateful to this recipe resource so we can prepare our own! Many thanks Archana!!5 stars

      Reply
      • Archana says

        December 12, 2021 at 1:34 pm

        Thank you for your lovely feedback!

        Reply
    7. Rick Padilla says

      May 10, 2022 at 8:24 pm

      Loved this recipe, followed it 100% for stove top directions. The recipe called for 1/4 cup of water, directions called for 1/2 cup. Sauce was thinner than I would have liked but was perfect after cooling and chilled in fridge for the next leftover serving. Every bit as good as my favorite restaurants!5 stars

      Reply
      • Archana says

        May 11, 2022 at 1:48 pm

        Thank you for the feedback.I am so glad you enjoyed the dish. The recipe calls for 1/4 cup of water for Instant Pot as there is no evaporation, for stovetop it calls for 1/2 cup.

        Reply
    8. Alex says

      October 22, 2022 at 10:02 am

      I don't understand the point of using an insta-pop for boneless chicken breast. The danger with chickne breasts alwasy involves overcooking them. They take about 5-7 minutes to cook, so why would you use a pressure cooker for 20 minutes? Seems like it would be quicker and come out tasting better to just cook it on a stovetop.

      Reply
      • Archana says

        October 26, 2022 at 5:28 pm

        Its mostly for set-it and forget it cooking. You can add chicken breasts, set the Instant Pot for 4 to 5 minutes depending on the size of the chicken breasts, and then allow full or 10-minute natural pressure release.

        Reply
    9. Franta says

      December 18, 2022 at 11:33 am

      Can this be made in a vegetarian version please?

      Reply
      • Archana says

        December 19, 2022 at 9:30 pm

        yes! You can use either paneer or cauliflower and potatoes.

        Reply
    10. Shanthini Jayanthan says

      March 12, 2023 at 4:12 pm

      Made your vindaloo chicken for lunch today.
      I used boneless skinless chicken thighs. Marinated for 1.5 hours. I used a paste 2 tablespoons for 1.75 pounds chicken, someone brought from India. Added some rice wine vinegar I had on hand to bring out the sourness.
      Came out very well. Thank you.5 stars

      Reply
      • Archana says

        March 12, 2023 at 6:28 pm

        Thank you for your feedback!

        Reply
    11. Peter Pepper says

      March 22, 2023 at 9:12 pm

      Excellent, used chicken stock instead of water. Also added a hotter pepper powder. Delicious and spicy!5 stars

      Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

    Archana's Essential Indian Instant Pot Cookbook

    SHOP

    Popular Posts

    • pav bhaji served with diced onions, pickle and papad
      Mumbai Pav Bhaji
    • Chicken Biryani served in 2 bowls with raita and lemon wedges
      Instant Pot Chicken Biryani
    • mushroom masala served with rice & naan
      Mushroom Masala
    • pomegranate juice in 2 glasses
      Homemade Pomegranate Juice

    Footer

    AS FEATURED IN

    ↑Back to Top

    Ministry of Curry

    Shop
    About
    Privacy Policy
    Accessibility
    Contact

    Food and Recipes

    Recipe Index
    Cooking 101
    Instant Pot 101
    Cookbook

    MOC Pro

    Dashboard
    Meal Plans
    Virtual Cooking Classes
    Tips & Tricks

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Ministry of Curry

    267 shares
    • 126