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.

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Chicken Vindaloo

Main Ingredients Chicken on the bone, Malt vinegar
Cuisine Goan
Course Main Course Chicken
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Vindaloo

  • 750 grams Chicken on the bone cut into curry sized pieces
  • 3 tablespoons Malt vinegar
  • to taste Salt
  • ½ teaspoon Turmeric powder
  • 4-5 Dried red chillies
  • ½ inch Cinnamon
  • 8 Garlic cloves
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 inch Ginger
  • 4-5 tablespoons Oil
  • 2-3 Cloves
  • 3-4 Green cardamoms
  • 3-4 Onions finely chopped
  • 3-4 medium Potatoes cut into cubes and deep-fried
  • 4 Green chillies slit
  • 1 tablespoon Sugar
  • 2 tablespoons Fresh coriander leaves chopped


  1. Mix chicken pieces with salt and turmeric powder and set aside to marinate.
  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.
  3. Heat oil in a non-stick pan. Add peppercorns, cloves and green cardamoms and sauté for 2 minutes.
  4. Add onions and sauté till they are light brown.
  5. Add marinated chicken and mix well. Cook on high heat for 1 minute.
  6. Add ¼ cup water, mix well, cover and cook on low heat for 5-10 minutes or till the chicken is half cooked.
  7. Add ground paste and mix well. Add some water and mix well. Cover and cook for 5 minutes.
  8. Add potatoes, green chillies and sugar. Mix well, cover and cook for 8-10 minutes or till the chicken is completely cooked.
  9. Garnish with coriander leaves and serve hot.