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Chicken Vindaloo 4

Goan Chicken Vindaloo

Vindaloo is primarily made with prok or mutton, giving it a meaty taste. This dish uses chicken, however the spices remain the same and the flavour as close as possible.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Main Dish, Non Vegetarian
Cuisine Goan, Indian
Servings 5 people


For the marinade

  • 1 kg Chicken
  • 1/2 cup malt vinegar
  • 1 tbsp Ginger Paste
  • 1 1/2 tbsp Garlic Paste
  • 2 nos chicken cubes
  • 1 1/2 tsp Turmeric Powder
  • 2 tsp Red Chili Powder
  • Salt To Taste

For Roasting and Grinding

  • 10 nos peppercorns
  • 2 nos dried kashmiri red chilies soaked in a little bit of warm water
  • 2 nos green cardamom
  • 4 nos cloves
  • 1 inch cinnamon stick
  • 1 no bay leaf

Other Ingredients

  • 3 tbsp any white oil
  • 2 Nos Large Onions Finely sliced
  • 1 tbsp tamarind paste
  • 1 tsp Sugar
  • Salt To Taste


  • Marinade the chicken with the ingredients listed under that section. and keep for a minimum of 30 minutes or more.
  • While the chicken in marinading, dry roast and grind the ingredients listed under that section with a little bit of water and make a wet paste.
  • In a heavy bottomed pan, heat the oil and lightly sweat the onions.
  • When the onions are golden brown, add the chicken and the wet paste.
  • Add a tbsp of tamarind paste and the sugar. The sugar is just my addition to balance the tanginess from the vinegar as well as the tamarind.
  • Now stir and mix everything properly until all the spices start releasing oil. COntrol the temperature as you do this.
  • Adjust the seasoning and then transfer everything to a pressure cooker.
  • Add half a cup of water to the pan and swirl it around to gather all the spices which are stuck to the bottom and then transfer to the pressure cooker.
  • Add 2 cups of water and close teh lid of the pressure cooker. Cook for 15 -20 minutes. When the steam releases, open the lid and check the seasoning.
  • Serve it with some steamed rice.