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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast the dry red chilies, cumin seeds, cinnamon, mustard seeds, fenugreek seeds, and black pepper in a dry pan until aromatic.
Blend the roasted spices with vinegar, garlic, ginger, and green chilies to a coarse paste.
Coat the chicken pieces with the spice blend and marinate overnight in the refrigerator.
Heat mustard oil in a kadhai. Add mustard seeds and let them splutter.
Add chopped onions and curry leaves. Caramelize the onions until golden brown.
Sear the marinated chicken pieces in the kadhai until they develop a golden colour.
Pour hot water over the chicken until it simmers. Adjust the flame to medium.
Add tamarind water and brown sugar. Cook for 5-7 minutes until the chicken is cooked through and the flavours meld.
Garnish with fresh coriander leaves and adjust the seasoning if needed.
Serve hot with steamed rice, naan, or roti.
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Use 2-3 green chilies and 4-5 dry red chilies. Adjust the spice levels, sweetness, and sourness to suit your taste.
Can I use a different oil instead of mustard oil?
Yes, you can use vegetable oil, but mustard oil adds a distinct flavor.
How long should I marinate the chicken?
For best results, marinate the chicken overnight.
Can I make this dish less spicy?
Yes, reduce the number of green and dry red chilies to suit your taste.
What can I serve with Chicken Vindaloo?
Serve it with steamed rice, naan, or roti.
Is there a substitute for tamarind water?
You can use lemon juice or vinegar as a substitute for tamarind water.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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