Spicy Chicken Vindaloo
| For the marinade | |
| 700 g | chicken thighs or drumsticks, bone-in or boneless, cut into medium pieces |
| 2 tbsp | white vinegar |
| 1 tbsp | ginger, minced |
| 1 tbsp | garlic, minced |
| 1 tsp | turmeric powder |
| 1 tsp | Kashmiri chili powder (or paprika for less heat) |
| 1 tsp | salt |
| For the vindaloo | |
| 3 tbsp | vegetable oil |
| 2 medium | onions, finely sliced |
| 2 medium | tomatoes, pureed |
| 2 tbsp | white vinegar |
| 1 tbsp | garam masala |
| 1 tbsp | ground cumin |
| 1 tbsp | ground coriander |
| 1 tsp | ground cinnamon |
| 2 tsp | red chili powder (adjust to taste) |
| 1 tbsp | paprika (optional, for color) |
| ½ tsp | ground turmeric |
| 1 medium | potato, cubed (optional, for traditional flavor) |
| 1 cup | chicken stock or water |
| Fresh cilantro, chopped (for garnish) |
| Marinate the Chicken: |
| In a large bowl, mix the chicken pieces with vinegar, ginger, garlic, turmeric, chili powder, and salt. Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator. |
| Prepare the Base: |
| Heat oil in a large pan over medium heat. Add the onions and sauté until golden brown, about 10 minutes. |
| Stir in the pureed tomatoes and cook for 5–7 minutes until the mixture thickens and the oil separates. |
| Add the Spices: |
| Stir in garam masala, cumin, coriander, cinnamon, red chili powder, paprika, and turmeric. Cook for 1–2 minutes until fragrant. |
| Cook the Chicken: |
| Add the marinated chicken to the pan and mix well to coat with the spices. Cook for 5 minutes, stirring occasionally. |
| Add the potatoes (if using), chicken stock or water, and vinegar. Bring to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is tender and the sauce thickens. |
| Adjust and Serve: |
| Taste and adjust the seasoning with salt or vinegar if needed. |
| Garnish with fresh cilantro and serve hot. |
| Serving Suggestions |
| Pair with steamed basmati rice or naan bread to soak up the flavorful sauce. |
| Serve with a side of cooling cucumber-yogurt raita to balance the heat. |
| Add a tangy mango chutney or lime pickle for an extra burst of flavor. |
| Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes |