Chicken Vindaloo Restaurant Style

Craving more Indian recipes? You’ll love my lamb korma, shrimp curry, and chana masala. Some people think Indian food is the most intimidating cuisine to make at home, but I’m here to tell you nothing could be further from the truth. The trick comes down to the spices, which are dry-roasted to develop their toasted flavors and aroma. The curry paste comes together in seconds, and after that, all that’s left is to cook the chicken and let everything simmer until dinnertime.

Why I love this recipe

Adjust the spice level. Traditional vindaloo can be heavy on the spice, but since we’re making it from scratch, you can add as much or as little chili as you want. Dairy-free. Most Indian restaurants will sneak a little cream or ghee into most dishes, but I kept this recipe completely dairy-free! Anything but your average chicken dinner. I cook chicken for my family at least 2-3 times per week, so I always need new recipes to keep things interesting. Friends, this is one of them!

Ingredients needed

Chicken quarters. I prefer bone-in, skinless chicken quarters as they remain tender while the flavors in the sauce develop. The quarters will be separated to leave four drumsticks and four thighs. Spice blend. I used a mix of coriander seeds, cumin seeds, cardamom, cloves, turmeric, dried red chilies (I prefer Kashmiri chilies), and a cinnamon stick. Salt. To taste. Sugar. Just a pinch to bring out the other flavors. Use white or brown sugar. Garlic cloves and fresh ginger. Two essential aromatics. Try to use fresh if at all possible. Chili peppers. For much-needed heat. White vinegar. For acidity. Red wine vinegar also works. Tamarind paste. An essential ingredient for vindaloo. Olive oil. To sauté. Tomato sauce. The bulk of the curry. I’ve also used chicken broth and tomato paste in a pinch. Coconut cream. To stir in at the end.

How to make chicken vindaloo

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Vindaloo comes from a Portuguese dish called carne de vinha d’alhos, though today, it’s more commonly known in the Goa region of India. Its unique flavor comes from the tangy and spicy curry paste. Traditionally made with pork (or lamb vindaloo), we’re using chicken quarters this time around. Step 5- Serve. Stir in the coconut cream and serve warm.

Arman’s recipe tips

Use whole spices, not ground spices. Trust me, this is the #1 difference between boring and restaurant-quality vindaloo. Marinade the chicken. When I plan ahead, I like to marinate the chicken in the spice paste in a large bowl overnight. I find this helps to infuse the dish with even more flavor. Swap the chicken. Use chicken thighs or chicken breasts if you prefer. Just note chicken breasts cook MUCH faster than dark meat. Adjust the spice level. For more spice, use small green chilies. For maximum heat, use small red chilies and or add a dash of cayenne pepper.

Storage instructions

To store: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to three days. Vindaloo can be quite spicy, so it helps to have a mild side to go with it. Some of my preferred sides are basmati rice, 2-ingredient naan bread, or sautéed potatoes. To freeze: Transfer leftovers to a freezer-safe container and freeze for up to six months. Reheating: Reheat on the stovetop or microwave in 30-second intervals.