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chicken vindaloo served with basmati rice
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4.84 from 6 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

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
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