Spicy and Tangy Chicken Vindaloo: A Flavorful Delight from India


  • 500 grams chicken, boneless and cut into pieces
  • 2 tablespoons vindaloo masala paste
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, pureed
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • Salt to taste
  • Fresh coriander leaves for garnish


  • 1 tablespoon vindaloo masala paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon vegetable oil
  • Salt to taste


  1. In a bowl, combine the chicken pieces with the marinade ingredients. Mix well, ensuring each piece is coated. Allow it to marinate for at least 30 minutes.
  2. Heat vegetable oil in a deep pan or skillet over medium heat. Add the chopped onions and sauté until golden brown.
  3. Add minced garlic and grated ginger to the pan. Cook for a minute until fragrant.
  4. Stir in the vindaloo masala paste and cook for a couple of minutes to release its flavors.
  5. Add the tomato puree, vinegar, sugar, and salt. Mix well and simmer for 5 minutes.
  6. Add the marinated chicken to the pan, along with any leftover marinade. Stir to coat the chicken with the spice mixture.
  7. Cover the pan and cook over low heat for 30-40 minutes or until the chicken is tender and cooked through, stirring occasionally.
  8. Once done, garnish with fresh coriander leaves.
  9. Serve hot with steamed rice or naan bread.

Enjoy the rich and flavorful Chicken Vindaloo, a classic Indian dish that combines succulent chicken with aromatic spices and tangy tomato sauce. It’s a perfect choice for spice lovers who appreciate a balance of heat and tang in their meals.

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