Chicken Vindaloo Recipe (Instant Pot)

Vindaloo, a beloved curry dish originating from the sunny shores of Goa, is renowned for its rich and complex flavors. Marinating meat in a fragrant blend of aromatics and spices, then simmering it in a tangy and slightly sweet masala base, gives vindaloo its signature taste. The secret ingredient that sets this Goan curry apart is vinegar, which imparts a unique tanginess to the curry.

Creating an authentic Goan chicken vindaloo is surprisingly simple - prepare the masala base, marinate the meat, and let it cook to perfection. While chicken is a classic choice, you can easily substitute other proteins, albeit the cooking times may vary. In fact, you can even make a delectable vegetarian version by using paneer and the same fantastic vindaloo sauce.

Traditionally, chicken vindaloo is known for its spiciness, but fear not, as you have the flexibility to adjust the heat level to suit your taste preferences. Despite the generous use of spices, the beauty of this dish lies in its adaptability. My tried and tested recipe ensures perfectly balanced flavors, where the heat from the chilies can be customized without overpowering the dish. The combination of robust spice flavors and a subtle tang from vinegar creates a harmonious taste profile.

When it comes to cooking chicken vindaloo, I personally love using the Instant Pot pressure cooker. It's a time-saving option that requires minimal monitoring, making the process quick and efficient. However, fret not if you don't have an Instant Pot, as I have also provided stovetop instructions for you to follow. Get ready to enjoy the authentic flavors of chicken vindaloo with ease, whether you're using an Instant Pot or a stovetop method! Tantalize your taste buds with this irresistible homemade chicken vindaloo that will surpass any takeaway and bring the flavors of Goa straight to your kitchen!

Vindalu was first introduced by the Portuguese sailors to India in the 15th century and was called "carene de vinha d'alhos" or "carne vinha d'alhos", which meant meat preserved in garlic and wine. It was Indianized by the locals by replacing wine with vinegar and adding spices to it. This delicious curry is an adaptation of the Portuguese dish and is now an integral part of Indian cuisine.

Ingredients

Chicken: Use boneless, skinless chicken thighs for this Instant Pot recipe.

Spices: The whole spices that go into making the masala base are dried chili, whole coriander seeds, whole cumin, cinnamon stick, cardamom, cloves, and black pepper. Ground turmeric is used when making the curry.

Souring agents: Both vinegar and tamarind paste are used in the masala paste. White wine vinegar or apple cider vinegar can be used.

Aromatics: Ginger and garlic are used in the masala paste. Onion is used when making the curry. Red or yellow onion can be used.

Sugar: A small amount of sugar is used which helps balance the tang and heat. It cannot be skipped.

Oil: Use olive oil, ghee, or any regular cooking oil.

Step-by-step instructions

Stovetop Instructions

To make vindaloo chicken on a stovetop:

1. Grind together dried red chili, coriander seeds, cumin seeds, cloves, cardamom, cinnamon, black pepper, ginger, garlic, white vinegar, and tamarind paste into a smooth paste.
2. Add it to the chicken and mix well. Let it marinate for at least 30 minutes.
3. Take a thick bottom pan and heat olive oil.
4. Add the onions and saute for 5 minutes on high heat.
5. Next, add the ground turmeric, sugar, and salt. Saute for one minute.
6. Add the marinated meat. Saute for 5-7 minutes.
7. Add one cup of hot water and mix well.
8. Cover and simmer on low heat for 12-15 minutes, until the chicken is cooked.
9. Turn off the heat and top with cilantro.

Useful tips

Marinate the meat for at least 30 minutes. You can also plan ahead and marinate the chicken overnight in the refrigerator.

Use Kashmiri red chili (or any dried chili that is mild). It gives a nice and bright color to the curry yet does not make it too hot. To increase the heat level of the curry, use regular red chili powder or cayenne pepper as per your taste.

You can store this curry in the refrigerator for up to 5 days. It also freezes well and can be stored in the freezer for up to three months.

This dish works best with boneless and skinless chicken thigh pieces, that are cut into medium-sized pieces (1.5-2 inch pieces). If you want to use chicken breast, then adjust the cooking time to 4 minutes (instead of 5) and do a quick release of pressure.

If the curry is too thin after pressure cooking, set the Instant Pot back to saute mode for 4-5 minutes so that it can thicken. However, it usually thickens when cooled down so this step is purely optional.

Pair it with delicious aloo palak as a side dish. You can also serve this curry with cauliflower rice for a delicious Indian keto meal.

The beauty of this homemade vindaloo is that you can choose the type of meat that you like. Follow this authentic chicken vindaloo recipe and replace chicken with lamb or pork to make lamb vindaloo and pork vindaloo. In that case, pressure cook for 15 minutes (instead of 5).

To make vindaloo chicken in a slow cooker, do the prep and saute the onions and meat in a frying pan. Then, transfer it to a slow cooker and cook it on Low for 6 hours.

While the use of whole Indian spices in the spice mix gives the authentic vindaloo its unique taste, you can replace them with garam masala. Also, you can add mustard seeds in the initial tempering before adding the onions.

You may also like:
Authentic chicken korma
Chicken masala.

Serving suggestions

Vindaloo is gluten-free, dairy-free, and suitable for the keto diet. It is a very popular curry similar just like butter chicken. Serve it with pav bread or even sourdough dinner rolls for a delicious meal. Finish the meal with a glass of chilled mango lassi or sweet lassi to balance the heat. Here are some more easy recipes that pair well with this vindaloo curry.

For a milder curry, check out this recipe to make authentic rogan josh or lamb palak. Check out my collection of Instant Pot chicken recipes and Indian non-vegetarian thali collection.

FAQs

If you liked this recipe, please don't forget to give it a 5-star rating and leave a comment below.

Recipe card

Chicken Vindaloo

Vindaloo, a spicy and flavorful Portuguese-influenced Goan dish, is a beloved curry found on many Indian restaurant menus. But did you know that making it at home is easier than you think? My tried and tested recipe for chicken vindaloo will delight your taste buds with its perfectly balanced flavors. The heat and spices from the vindaloo masala paste are complemented by a subtle tanginess from vinegar and tamarind, creating a harmonious and delicious taste profile. Plus, with both Instant Pot and stovetop instructions included, you can choose your preferred cooking method. Get ready to impress your family and friends with this authentic and delectable homemade vindaloo!

5 from 40 votes

Print Pin Rate

Author: Shilpa

Course: Main Course

Cuisine: Indian

Servings: 6

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Ingredients

For vindaloo paste:

• 8 dried red chili (Kashmiri or any mild version)
• 2 tablespoon coriander seeds
• 2 teaspoon cumin seeds
• 5 cloves
• 4 cardamom
• 1 inch cinnamon
• ½ teaspoon black pepper
• 5 cloves garlic
• 1 inch ginger
• 2 tablespoon vinegar
• 1 tablespoon tamarind paste
• ¾ cup water

For the curry:

• 2 lb chicken thigh boneless, skinless
• 4 tablespoon oil
• 1 large onion
• ½ teaspoon ground turmeric
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ cup water
• 2 tablespoon cilantro

Instructions

Make vindaloo paste and marinate:

• To a blender, add the vindaloo paste ingredients - dried red chili, coriander seeds, cumin seeds, cloves, cardamom, cinnamon, black pepper, ginger, garlic, vinegar, and tamarind paste.
• Add ¾ cup of water and grind into a smooth paste.
• In a large bowl, add the chicken pieces. Pour the ground paste and mix well.
• Let the chicken marinate for at least 30 minutes. You can also marinate it overnight in the refrigerator.

Making the curry:

• Set the Instant Pot in saute mode and add oil.
• Once it heats, add the onions. Saute for 5 minutes, until the onion begins to brown.
• Add ground turmeric. sugar, and salt.
• Add the marinated chicken and saute for 4-5 minutes.
• Add ½ cup of water. Mix well and deglaze the pot.
• Cancel saute mode and set the Instant Pot to pressure cook mode for 5 minutes.
• Do a natural release of pressure for 5 minutes, then do a quick release.
• If the curry is too thin, set the Instant Pot back to saute mode for 4-5 minutes.
• Top with cilantro and serve.

Video

Notes

See the tips section above for useful tips to make this dish.

Nutrition Facts

Chicken Vindaloo

Amount per Serving

Calories

342

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

13

g

Cholesterol

 

77

mg

26

%

Sodium

 

469

mg

20

%

Potassium

 

323

mg

9

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

3

g

3

%

Protein

 

20

g

40

%

Vitamin A

 

204

IU

4

%

Vitamin C

 

5

mg

6

%

Calcium

 

53

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.