Chicken Vindaloo – 50-Minute Recipe
A fiery, aromatic Chicken Vindaloo that rivals restaurant fare, packed with bold spices and a creamy yogurt base. The dish balances heat, tang, and savory depth, making it a quick yet impressive dinner for any night.
Recipe by Vans & Sach· Structured by ReelsMeals
From: Facebook(view original)
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About this saved recipe
Ingredients
- 2 lb chicken
- 1 cup Greek yogurt
- 2 tbsp tomato paste
- 6 garlic cloves
- 2 tbsp ginger
- 1 tbsp vinegar
- 1/4 cup curry leaves
- 7 Thai chilies
- 4 cloves
- 1 tbsp coconut oil
- 1 onion
- 1/2 cup water
- 2 tsp cumin
- 2 tsp coriander
- 2 tsp Kashmiri chili
- 1 tsp turmeric
- 1 1/2 tsp garam masala
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 2 tsp salt
Instructions
- 1Combine Greek yogurt, tomato paste, vinegar, minced garlic, grated ginger, and all listed spices in a bowl, mixing until smooth.
- 2Add the chicken pieces to the yogurt mixture, ensuring they are fully coated, and let them marinate for 30 minutes at room temperature.
- 3Heat coconut oil in a large pan over medium heat; add the whole cloves, curry leaves, Thai chilies, and sliced onion, sautéing until fragrant, about 2–3 minutes.
- 4Add the marinated chicken to the pan and brown on all sides, cooking for roughly 5 minutes.
- 5Stir in any remaining yogurt‑spice mixture and the measured water, bringing the sauce to a gentle boil.
- 6Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- 7Finish the dish by stirring in freshly chopped cilantro and a squeeze of lemon juice, then serve hot over cooked basmati rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate before cooking
Let the chicken sit in the yogurt‑spice mixture for 30 minutes at room temperature.
Sauté aromatics briefly
Sauté the whole cloves, curry leaves, Thai chilies and sliced onion until fragrant, about 2–3 minutes, before adding the chicken.
Uncovered simmer
Simmer the sauce uncovered for 15–20 minutes, stirring occasionally, until it thickens and the chicken is cooked through.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Chicken Vindaloo?
- About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
- How many servings does this Chicken Vindaloo recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Vindaloo recipe come from?
- It was shared by Vans & Sach on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.