Vindaloo Chicken

Vindaloo is sizzling, spicy and delicious chicken with gravy. The dish is a reformed version of Portuguese dish, “carne de vinha d’alhos” which was cooked with beef pork generally. It came to India in the 15th century and mixed with local herbs and spices. And this was when it got the Indian name “Vindaloo”. Vindaloo is now a cuisine of Goa, India but is popular globally.

Traditionally, Vindaloo is served with pilau rice but it can also be eaten with a number of things like white rice, vegetable fried rice, naan, pita bread or chapatti. Vindaloo has a tangy, sweet and spicy flavor. It is one of the most seasoned and savory dishes available on the menus of Indian restaurants. This rich garlic flavor and spices add a delectable aroma with it. The vinegar gives Vindaloo a tender taste, the amount of vinegar in your Vindaloo varies as per your taste. The reddish color gives this dish a more appetizing look. In different regions, Vindaloo is cooked with beef, pork, seafood or any protein of your choice. But in this recipe, we are making it with chicken! 

Ingredients 

For Vindaloo paste you will need:

  • 1 teaspoon of ground cumin
  • 1/4 teaspoon of ground cinnamon
  • 2 teaspoon mustard powder
  • 1.5 inches pieces slice of fresh ginger (peeled)
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon of ground coriander
  • Garam Masala to taste (preferably 1-2 teaspoons)
  • 4 teaspoons white wine vinegar
  • 1 tablespoon sugar
  • 150ml of vegetable oil
  • 6 to 7 garlic cloves (crushed into thick paste)
  • 3 red onions (chopped or blended)
  • 4 to 8 red chilies (sliced or diced finely)
  • 500 grams of boneless chicken (cut into small cubes)
  • 3 teaspoons tomato purée to taste
  • 2 to 4 teaspoons of red chili
  • 500 grams of fresh tomatoes (cut into small pieces or chopped)
  • Salt and pepper to taste

To make Vindaloo Base you will need:

You will also need:

How to make Peer Pasanda:

  1. Making of Vindaloo paste: Mesh the ginger and mix it with cumin, cinnamon, mustard, coriander turmeric, garam masala and cayenne pepper in a bowl. Now add vinegar and sugar and blend in thoroughly.
  2. In a pan, fry garlic and onion over a medium heat for about 5 minutes.
  3. After 5 minutes, add chicken cubes in the same pan and cook for around 3 to 4 minutes.
  4. Now mix chilies, tomatoes (pieces or chopped) and tomato purée, and cook for another 30 seconds.
  5. Now start pouring in the Vindaloo paste into it and stir gently.
  6. Add salt, pepper, chili powder and some amount of water, and cook until it boils. Now on a low heat and cook it for another 45 minutes while stirring.

So now your chicken Vindaloo is ready. You can serve this sizzling and tangy chicken with naan, chapatti or rice, depending on your choice!