CHICKEN VINDALOO RECIPE RESTAURANT STYLE | How To Make VINDALOO MASALA
Recipe Information
Chicken Vindaloo
Cultural Context
Chicken Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos', which was adapted by Goan cooks to include local spices and vinegar. Traditionally served during festive occasions, it has become a staple in Indian cuisine, known for its bold flavors and spicy heat. Today, Vindaloo is enjoyed worldwide, with various adaptations reflecting local tastes.
vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: lemon juice
Apple cider vinegar adds tanginess with fewer calories.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are more affordable.
mustard seeds
🥗Healthier: ground mustard
💰Cheaper: yellow mustard
Ground mustard can provide similar flavor in a pinch.
cinnamon stick
🥗Healthier: ground cinnamon
💰Cheaper: cinnamon powder
Ground cinnamon is easier to use and more accessible.
Take 4 dry Kashmiri red chilies and remove the seeds if desired.
Soak the chilies in hot water for about an hour.
In a blender jar, add cumin seeds, yellow mustard seeds, coriander seeds, black peppercorns, a cinnamon stick, cloves, green cardamoms, and fenugreek seeds.
Grind the spices to a coarse consistency.
Add the soaked red chilies, garlic, ginger (if using), paprika, turmeric powder, and apple cider vinegar to the blender.
Blend everything until you have a smooth paste for the vindaloo masala.
Marinate a combination of boneless and bone-in skinless chicken thighs with 4 to 5 tablespoons of the vindaloo masala, mixing well.
Let the chicken marinate for a minimum of 1 hour, refrigerating if marinating longer.
In a pan over medium high heat, add oil until shimmering.
Add sliced onions and a pinch of salt, stirring initially on medium high heat before lowering to medium low as they soften.
Cook the onions until they reach a golden brown color, stirring occasionally.
Add the vindaloo masala to the pan and stir for a few minutes until it is well fried and looks dry with oil separating.
Add the marinated chicken to the pan along with salt and fry on high heat for about 5 to 6 minutes.
Cover the pan and reduce the heat to very low, cooking for about 40 minutes, stirring occasionally to prevent sticking.
Add a little water after rinsing the blender jar to incorporate all the spice goodness.
Add sugar to balance the flavors, especially if the dish is too sour.
Cover and cook until the chicken is tender, about 40 minutes.
Check the dish after 40 minutes for doneness and enjoy the spicy, tangy gravy.
Cooking Techniques
Equipment Needed
Spice Level:
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