Name: Spicy Chicken Vindaloo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: Indian
Ingredients: 2 tbsp lemon juice; 4 boneless, skinless chicken breasts, diced; 1 tsp crushed or grated garlic (approx 2-3 large cloves); 2 tsp finely grated ginger; 2 tsp garam masala; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp black mustard seeds; 2 tsp salt; 4 tbsp vegetable oil, divided; 1 tsp turmeric, divided; 1 tbsp tomato purée; 1 tsp chilli flakes, plus 2 tsp additional chili flakes for marinade; pinch of cayenne pepper; 1 cinnamon stick, lightly bruised or crushed; 1 onion, finely chopped; 1 can chopped tomatoes (400g); 200 ml water; Coriander leaves; Crispy onions; Fresh chilli; Warmed flatbreads or rice

Ingredients

4 tbsp vegetable oil

1 cinnamon stick, lightly bruised or crushed

2 tsp chilli flakes

Pinch of cayenne pepper

1 onion, finely chopped

1 can chopped tomatoes (400g)

2 tbsp lemon juice

1 tsp turmeric

1 tbsp tomato purée

1 tsp chilli flakes

4 boneless, skinless chicken breasts, diced

1 tsp crushed or grated garlic (approx 2-3 large cloves)

2 tsp finely grated ginger

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

Cayenne pepper (to taste)

1 tsp black mustard seeds

Coriander leaves, crispy onions, fresh chilli and warmed flatbreads or rice, to serve (optional)

Instructions

Step 1: In a large bowl, combine the lemon juice, diced chicken, crushed garlic, grated ginger, garam masala, ground cumin, ground coriander, chilli flakes, cayenne pepper, black mustard seeds, and 2 tsp salt. Mix well, cover, and marinate in the fridge for at least 3-4 hours or overnight for best flavor.

Step 2: Heat 2 tbsp of vegetable oil in a large saucepan over medium-high heat. Add the turmeric and tomato purée, then sprinkle in the chilli flakes to your preferred heat level. Stir briefly, then remove this mixture from the pan and set it aside on a plate.

Step 3: In the same pan, add the remaining 2 tbsp oil and the finely chopped onion. Cook over medium heat for 10-15 minutes until the onion is soft and translucent.

Step 4: Add the cinnamon stick, remaining spices, and a pinch of cayenne pepper to the cooked onions. Cook and stir for about 2 minutes to release their aromas.

Step 5: Stir in the chopped tomatoes and 200ml of water. Return the reserved spice and tomato mixture along with the marinated chicken to the pan. Cover and simmer gently for 15-20 minutes, or until the chicken is fully cooked.

Step 6: Taste and adjust seasoning if needed. Remove the cinnamon stick before serving.

Step 7: Garnish with fresh coriander leaves, crispy onions, and sliced fresh chilli. Serve hot with warmed flatbreads or rice.

Tips & Variations

For a richer flavor, marinate the chicken overnight to allow the spices to deeply infuse the meat.

You can substitute chicken breasts with thighs for a juicier result.

Adjust the heat by varying the amount of chilli flakes and cayenne pepper according to your taste.

Add a small spoonful of sugar if you prefer a slightly sweeter balance to the tangy and spicy flavors.

Serve with yogurt or raita to temper the heat.

FAQs

Can I use whole spices instead of ground ones?

Yes, you can use whole spices such as cumin seeds and coriander seeds. Toast them lightly and grind them before adding to the dish for a fresher, more aromatic flavor.

Is vindaloo always very spicy?

Vindaloo is traditionally a hot and spicy curry, but you can control the heat by adjusting the amount of chilli flakes and cayenne pepper to suit your preference.