Chicken Vindaloo


  • 500 grams chicken leg pieces
  • 2 medium onions, finely chopped
  • 4 to 5 whole dry red chillies
  • 7 to 8 cloves garlic
  • 1 inch ginger
  • 1/4 cup white wine vinegar
  • 1 tsp mustard seeds
  • Oil as required
  • Salt to taste

For the masala

  • 4 to 5 cloves
  • 2 to 3 whole cardamoms
  • 1 tsp cinnamon powder
  • 1/2 tbsp peppercorns
  • 1 tbsp cumin


  • To begin making the Chicken Vindaloo, soak the whole chillies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a mixer grinder.
  • Make diagonal cuts on the chicken legs and smear them with the prepared chilli paste. Cover and marinate in the fridge for about an hour.
  • Dry roast the spices on low flame till fragrant. Grind to a powder when cool.
  • In a heavy bottom pan, heat oil and saute mustard seeds.
  • When they start popping, add onions and fry till they turn golden brown.
  • At this stage, add the marinated chicken along with all the juices and liquid in the pot.
  • Fry till the chicken is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.
  • Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.
  • Chicken Vindaloo is perfect to be eaten with Cauliflower Thoran and roti, steamed rice or soft goan bun and makes a perfect weekend dinner.

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