Goan Chicken Vindaloo

Goan Chicken Vindaloo


  • 1 kg chicken, washed and cut into bite size pieces
  • 2 large onions, sliced, sauteed in a tbsp of oil till caramalized, cool and make paste
  • 1 tbsp ginger-garlic paste
  • 1 tsp mustard seeds
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric pwd
  • 4 tbsps vinegar + 1 tsp grated jaggery or brown sugar (let it sit for 15 mts)
  • salt to taste
  • 2 tbsps oil

Make a paste: add a few tbsps of water

  • 3/4 tsp roasted methi seeds/fenugreek seeds/menthulu
  • 1 tsp roasted cumin seeds/jeera
  • 1 tsp pepper corns
  • 6-7 dry red chillis, lightly roasted
  • 1 1/2″ cinnamon/dalchini
  • 2 elaichi/cardamom


  1. Heat oil in a cooking vessel, add mustard seeds and as they sizzle, add ginger garlic paste and fry for 2 mts.
  2. Add coriander pwd, turmeric pwd and salt. Combine. Add the chicken pieces and fry till they are slightly browned approx 8-9 mts. Remove the chicken pieces and keep aside.
  3. In the same vessel, drizzle some more oil, if required, add the browned onion paste and ground masala paste and saute for 2 mts. Add the vinegar and jaggery mixture and combine.
  4. Add 1 1/2 cups of water and the browned chicken pieces and cook till the chicken turns soft and it forms a thick gravy.
  5. Serve hot with rice or rotis.