Chicken Vindaloo


1 1/4 kg chicken, cleaned
15-20 dry kashmiri chillies
1 1/2 inch piece ginger
10 big garlic cloves
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1 tsp pepper corns
1/2 tsp turmeric powder
3 cloves
3 cardamoms
3 piece cinnamon
2 tbsp vinegar
3 medium onions, finely chopped
2 medium tomatoes, chopped
1 big potato, peeled and cut into cubes
1 tsp sugar
salt to taste
3-4 tbsp oil


  1. Clean and cut the chicken into pieces. Keep it aside.
  2. Soak the kashmiri chillies in the boiling water for 20-25 minutes.
  3. In a blender, add drained kashmiri chillies, ginger, garlic, mustard seeds, fenugreek seeds, cumin seeds, pepper corns, turmeric powder, cloves, cardamom, cinnamon and grind together to a fine paste adding vinegar. Add little water if required.. Vindaloo masala paste is ready..
  4. Heat oil in a thick bottomed pan and add finely chopped onion and saute well till golden brown.
  5. Add chopped tomatoes and saute well till soft and oil appears on top.
  6. Then add the vindaloo masala paste and salt and saute well till the raw smell disappears.
  7. Add sugar to this and mix well. Then add the chicken pieces and mix well.
  8. Add chopped potato and mix well. Add 1-1 1/2 cups of water and mix well.
  9. Then cook it covered till the chicken is cooked well and the gravy thickens. Switch off the flame and serve hot…
  • In the original recipe, around 35 less spicy kashmiri chillies are used..So add according to your spice tolerance… I reduced the amount of chillies to make it less spicy for my kids…

Recipe Source: Magic Oven

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