How to make Chicken Vindaloo - A Goan classic dish – traditionally they use pork for this, but with chicken it tastes just as delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken on the bone (हड्डी समेत चिकन), Malt vinegar (माल्ट विनेगर / सिरका )

Cuisine : Goan

Course : Main Course Chicken

Chicken Vindaloo Recipe Card

Chicken Vindaloo

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Vindaloo checkout Picnic Chicken, Sangameshwari Chicken, Barbeque Chicken, Malvani Chicken Sagoti . You can also find more Main Course Chicken recipes like Nimbu Dhania Kukkad, Murgh ki Tahiri, Chicken Sizzler With Saffron Rice, Chicken Cau Cau.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Vindaloo Recipe

  • Chicken on the bone cut into curry sized pieces 750 grams

  • Malt vinegar 3 tablespoons

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Dried red chillies 4-5

  • Cinnamon ½ inch

  • Garlic cloves 8

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Ginger 1 inch

  • Oil 4-5 tablespoons

  • Cloves 2-3

  • Green cardamoms 3-4

  • Onions finely chopped 3-4

  • Potatoes cut into cubes and deep-fried 3-4 medium

  • Green chillies slit 4

  • Sugar 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Mix chicken pieces with salt and turmeric powder and set aside to marinate.

Step 2

Put dried red chillies, cinnamon, garlic, coriander seeds, cumin seeds and ginger in a mixer jar. Add some water and malt vinegar and grind into a smooth paste.

Step 3

Heat oil in a non-stick pan. Add peppercorns, cloves and green cardamoms and sauté for 2 minutes.

Step 4

Add onions and sauté till they are light brown.

Step 5

Add marinated chicken and mix well. Cook on high heat for 1 minute.

Step 6

Add ¼ cup water, mix well, cover and cook on low heat for 5-10 minutes or till the chicken is half cooked.

Step 7

Add ground paste and mix well. Add some water and mix well. Cover and cook for 5 minutes.

Step 8

Add potatoes, green chillies and sugar. Mix well, cover and cook for 8-10 minutes or till the chicken is completely cooked.

Step 9

Garnish with coriander leaves and serve hot.