Goan Chicken Vindaloo

Fiery and tangy chicken curry with a tomato and tamarind gravy.

Goan Chicken Vindaloo

Goan Chicken Vindaloo

Recipe by Ushakal GroupCourse: Non Veg, Main Course, StartersCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 500 gms Chicken pieces

  • 2 Large Onions- Chopped about 2 cups

  • 1 Large Tomato-Chopped about 1 cup

  • 1/4 Cup Tomato Puree optional

  • 1 tbsp Oil

  • 2 Green Chilies-Chopped

  • 1 tbsp dry tamarind washed and soaked in 1/4 cup hot water.

  • Coriander to garnish

  • Salt as per taste

  • Marinade

  • 1 tsp Oil

  • 8 Garlic Cloves

  • 1/2-inch Ginger

  • 5 Kashmiri Chilies

  • 1/2 tbsp Black Pepper

  • 1/2 tbsp Mustard Seeds Rai

  • 1 tsp Cumin Jeera

  • 1 tbsp Coriander Seeds Dhaniya

  • 1/2 tsp Fenugreek Seeds Methi

  • 3 Cloves lavang

  • 1-inch Cinnamon Stick

  • 4 tbsp Vinegar

  • 1/2 tsp Turmeric

  • 1 tsp Jaggery

  • 1/2 tsp Salt


  • Making The Vindaloo Masala Paste
  • heat the 1 tsp oil in a pan. add the ginger and garlic. saute till they start softening and browning just a little.
  • to that add the black pepper, mustard seeds, cumin, coriander seeds, fenugreek seeds, cloves, cinnamon stick and kashmiri chilies and roast on low flame.
  • in about 5 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
  • turn off the heat. let the masalas cool.
  • once cool, transfer to a blender along with vinegar, salt, turmeric and jaggery. blend it to a course paste. add soaked tamarind along with the water and blend again into a smooth paste.
  • marinade the chicken with this paste for 24 hours or at least for 12 hours or overnight.
  • heat the 1 tbsp oil in kadai. add onions. cook till onions are golden brown. add the green chilies and continue to fry for another 1 – 2 minutes
  • add the chopped tomatoes, cook till they soften. add the tomato puree and cook the gravy for another 2-3 minutes.
  • place the chicken along with all the marinade in above mixture. mix and roast for 10 minutes. keep steering in-between so that masala does not burn. if required add a splash of water.
  • when chicken is half done, add 1 cup of water and cook on medium flame, covered for 25-30 minutes till the chicken is falling off the bone.
  • Instant Pot Cooking
  • in the instant pot, select saute mode. once hot, add oil.
  • to this add the onions and cook till it turns golden- about 12-13 minutes.
  • add the ginger garlic paste and tomatoes and saute till the tomatoes are well cooked – around 4 minutes.
  • add the chicken and all the marinade plus 3/4 cup of water. cancel saute.
  • select pressure cook/manual setting at high pressure and pressure cook for 15 minutes. let the pressure release naturally.
  • if the gravy is too watery for your taste, reduce it using the saute function.

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