Goan Chicken Vindaloo

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 40 minutes
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Turn up the heat with the spicy and tangy Chicken Vindaloo. Try out my age-old recipe of the popular Goanese dish that is always high in demand.


  • 500 gms curry cut chicken
  • 1 tsp salt
  • 1/2 tsp turmeric powder (haldi)
  • 2 tsp tamarind pulp
  • 2 tbsp oil
  • 1 medium onion finely chopped

For the vindaloo masala

  • 1 tbsp cumin seeds (jeera)
  • 1 tbsp coriander seeds (dhania)
  • 1/8 tsp fenugreek seeds (methi dana)
  • 8 peppercorns
  • 6 cloves
  • 4 green cardamoms
  • 1" piece of cinnamon
  • 10-12 soaked red chillies
  • 1" piece of ginger
  • 8-10 cloves of garlic
  • 3 tbsp vinegar


  • Soak 10-12 red chillies in warm water overnight. De-seed them as per how hot you want the masala.
  • To prepare the vindaloo masala, first grind together cumin seeds, coriander seeds, fenugreek seeds, peppercorns, cloves, green cardamoms, and cinnamon.
  • Next, add in the soaked red chillies, ginger, and garlic. Grind it into a paste. Finally, add in the vinegar and blend it into a fine paste.
  • Take the curry-cut chicken in a large bowl. Add the vindaloo masala, salt, turmeric powder, and tamarind pulp. Mix well and keep aside.
  • Heat 2 tbsp of oil in a pan. Add in the finely chopped onions and saute until translucent.
  • Add in the marinated chicken and sear on high heat.
  • Add in about half a cup of water, reduce the heat, cover with a lid, and let it simmer until the chicken is cooked. Keep stirring occasionally.
  • Adjust the gravy. Check the salt and add more if required.
  • Chicken Vindaloo is ready to serve.


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This blog post is part of the blog challenge β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration.

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Goan Chicken Vindaloo