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EVERY RECIPE FROM THE FIRST 4 SEASONS

In Mumbai, sweet chilies and vinegar pack bold, easy flavor into a one-pan meal
Milk Street Bowtie Chicken Vindaloo

Chicken Vindaloo

1 hour 20 minutes

Chicken Vindaloo

Free

Vindaloo, an Indian dish of Portuguese influence, typically is associated with the state of Goa on India’s southwestern coast, but the curry is popular in other areas of the country and the world over. Vindaloo, which often is made with lamb or chicken, is notable for tangy flavor from vinegar, a generous dose of garlic and a hit of spice from dried chilies. The Kashmiri chilies used in India are vibrantly colored with moderate heat; we found a mixture of sweet paprika and cayenne to be a good substitute. Serve with basmati rice. If you can find Kashmiri chili powder online, substitute 4 teaspoons for the paprika and cayenne.

¼ cup plus 2 tablespoons white vinegar, divided
12 medium garlic cloves, smashed and peeled
1 inch piece fresh ginger, peeled and roughly chopped
2 tablespoons sweet paprika
2 tablespoons packed brown sugar
4 whole cloves or ⅛ teaspoon ground cloves
2½ teaspoons ground turmeric
2 teaspoons cumin seeds
½-1 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
Kosher salt and ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed and halved
2 tablespoons neutral oil
Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve
Fresh cilantro leaves, to serve
Ingredients
  • ¼

    cup plus 2 tablespoons white vinegar, divided

  • 12

    medium garlic cloves, smashed and peeled

  • 1

    inch piece fresh ginger, peeled and roughly chopped

  • 2

    tablespoons sweet paprika

  • 2

    tablespoons packed brown sugar

  • 4

    whole cloves or ⅛ teaspoon ground cloves

  • teaspoons ground turmeric

  • 2

    teaspoons cumin seeds

  • ½-1

    teaspoon cayenne pepper

  • ¼
  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken thighs, trimmed and halved

  • 2

    tablespoons neutral oil

  • Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve

  • Fresh cilantro leaves, to serve

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Comments
  • Janine W.

    This was reallllly delicious. The whole family ate it up. My only feedback was that it personally was a tad too spicy for me. I did use the 1/2 tsp of cayenne, which was the recipe's minimum amount. Next time, I will cut it to 1/4 tsp. Will definitely make it again and saving it on my recipe box :)

    1 votes
    0 comments
  • Ann S.

    I made the chicken Vindaloo, only with lamb instead. My husband and I both loved it. I was fortunate to have the Kashmiri chili powder on hand (I ordered it online earlier this year). We had the Vindaloo with rice, cucumbers and yogurt, which tamed the heat a bit. I was thrilled that it came out looking just like the picture, complete with chopped cilantro and jalapeños.

    1 votes
    0 comments
  • Kyt B.

    Absolutely delicious!

    0 votes
    0 comments
  • Cathryn E.

    Very tasty and not difficult to make. 1/4 tsp. of cayenne left a warmth at the end of a bite. We will be making this again. Cucumber and cilantro were pleasant contrasts. Careful, the spices stain!

    0 votes
    0 comments
  • Alexis H.

    We made it last night and loved the flavor. We found that even 30 minutes on medium-low in our Dutch oven was too much. We lost a lot of the sauce to the bottom of the pan! I might consider making extra sauce or perhaps cooking at an even lower temp.

    0 votes
    0 comments
  • Barbara L.

    I made this dish last night served with naan bread and basmati rice. So easy, simple yet incredibly delicious, its a keeper.

    1 votes
    0 comments
  • Stephanie W.

    This was incredible. It does take longer than 1 hour 20 minutes. That’s cook and Marinade time. You need to add time to trim and cut your chicken and make sauce. Well worth it. About 1 hour 45 minutes total for me. I used 3/4 teaspoon cayenne ( called for 1/2-1 tsp). It had a good bit of kick. Taste it before you chomp into a jalapeño with it. I also did not use the cinnamon, mom can’t have it and it’s only 1/8 teaspoon. This is going in my regular rotation. I’m thinking of premeasuring and make a mix of the dry ingredients it is so good. Enjoy! Happy cooking....

    2 votes
    0 comments
  • Tom C.

    Really enjoyed this. As Stephanie said taste it before you add the jalapeños. Don’t have a blender so used a food processor so lots of scraping. This is definitely going in the rotation. Has anyone tried this with pork tenderloin?

    0 votes
    0 comments
  • Lynne J.

    I made this a couple nights ago exactly as written with 2 small exceptions: I have Kashmiri chili powder, but know that it is really hot. I knew that 4 tsp would be way too much, so I used 2 tsp Kashmiri and 2 tsp paprika, no cayenne. The only other change I made was to use diced pickled jalapenos to garnish instead of the fresh peppers. It worked really well, as the little extra vinegar pop was tasty. The whole dish was really delicious. I served it over some basmati rice with lots of cilantro(can't get enough). I will definitely make this again!

    1 votes
    0 comments
  • Ed B.

    Fabulous! Really really good.

    0 votes
    0 comments
  • Scott P.

    This was exceptionally tasty. To my liking, I used the full teaspoon of cayenne, but the desired fieriness was perfectly balanced by the sweetness of the brown sugar. I'm not sure why London curry houses add potatoes to theirs. This dish is perfect on its own.
    https://pbs.twimg.com/media/EYBoOAsWoAAzs6s.jpg

    0 votes
    0 comments
  • Walter P.

    Truly delicious. And for me, even as a frequent curry maker, this is a novel flavor, a new taste. We made it for two, halving only the chicken so there would be plenty of sauce left over. The second night, we browned and braised a pound of beef chuck cubes, and then simmered them in the sauce. Toward the end, we added 1/4 cup of half and half to add liquid and take the intensity down a notch.

    0 votes
    0 comments
  • Tricia S.

    Great recipe; I cut up three large chicken breasts into large chunks and was a bit worried the white meat would dry out in the dish, but it came out perfectly. I added a little chicken stock to the simmering sauce, then removed the cooked chicken to reduce the sauce to the recommended thickness. We like heat and used a full tsp cayenne. I served it with a butternut squash recipe from another Indian cookbook, and Milk Street's Cumin-Coriander Potatoes with Cilantro. A feast!

    0 votes
    0 comments
  • Susan T.

    Excellent! I like to serve over steamed broccoli (1 minute in the instant pot). Healthy and the broccoli really picks up the spice.

    0 votes
    0 comments
  • Jennifer R.

    I've made this three times now, and it manages to surprise me each time with how beautifully delicious it is. I've used 1/2 tsp and 3/4 tsp cayenne. The 1/2 was for my mom who doesn't like as much heat but I prefer the 3/4 tsp and intend to try the full 1 tsp. Often heat can override the complex flavors but the use here seems to draw them out and amplify them. A very big hit with my family and I've been contracted to make more already! I've also made this for meal prep and it tastes no less delicious re-heated in portions for days after. Looking to try with the Kashmiri chili next time as well!

    0 votes
    0 comments
  • John B.

    I don't normally bother to comment on recipes but this was so delicious and easy I have to. I made it using 2 lbs of pork shoulder cut into big cubes (2") and it was fantastic. Next time I'm using 3 lbs of meat because it got gobbled up so fast there are no leftovers for my lunch. My kids only handle mildly spicy so I used just 1/4 teaspoon of cayenne. The sauce is so well-spiced and flavorful that I didn't miss the extra heat. I also didn't put in the vinegar at the end -- the sauce tasted so good I didn't want to change a thing.

    0 votes
    0 comments
  • Chuck C.

    This is a keeper. The flavor was great. However braising the chicken thigh meat for 35 minutes at medium-low was too long -- it came out dry and chewy. I will make this again but cook it for less time. I also would have preferred more sauce, so I will adjust accordingly.

    0 votes
    0 comments
  • William D.

    outstanding flavour. I incresased my cook time by 15 minutes, but wow, so good

    0 votes
    0 comments
Down arrow

Chicken Vindaloo

Get Ready to Cook

4

Servings

1 hour 20 minutes

Tip

Don’t worry if the chicken sticks to the pot immediately after it is added. Allow it to cook undisturbed and it eventually will release with ease. And don’t be afraid to allow the chicken and puree to brown as they cook. This brings out the flavors in the spices and tames the pungency of the aromatics, yielding a sauce that tastes full and round.

Ingredients
  • ¼

    cup plus 2 tablespoons white vinegar, divided

  • 12

    medium garlic cloves, smashed and peeled

  • 1

    inch piece fresh ginger, peeled and roughly chopped

  • 2

    tablespoons sweet paprika

  • 2

    tablespoons packed brown sugar

  • 4

    whole cloves or ⅛ teaspoon ground cloves

  • teaspoons ground turmeric

  • 2

    teaspoons cumin seeds

  • ½-1

    teaspoon cayenne pepper

  • ¼
  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken thighs, trimmed and halved

  • 2

    tablespoons neutral oil

  • Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve

  • Fresh cilantro leaves, to serve

Step 1 of 3

Combine Ingredients

¼
cup white vinegar
12
medium garlic cloves, smashed and peeled
1
inch piece fresh ginger, peeled and roughly chopped
2
tablespoons sweet paprika
2
tablespoons packed brown sugar
4
whole cloves or ⅛ teaspoon ground cloves
teaspoons ground turmeric
2
teaspoons cumin seeds
½-1
teaspoon cayenne pepper
¼
teaspoon ground cinnamon
Kosher salt and ground black pepper
2
pounds boneless, skinless chicken thighs, trimmed and halved

In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, 1¼ teaspoons each salt and pepper, and 3 tablespoons water.


Puree until smooth, scraping the blender as needed. Pour into a medium bowl, add the chicken and toss to coat. Let stand at room temperature for 15 minutes.

Step 2 of 3

Cook Chicken

In a large Dutch oven over medium, heat the oil until shimmering. Add the chicken and marinade, distributing in an even layer, then cook without stirring until the marinade has browned and the chicken releases easily from the pot, 5 to 9 minutes.


Stir, then add ⅓ cup water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 35 to 45 minutes.

Step 3 of 3

Finish and Serve

2
tablespoons white vinegar
Kosher salt and ground black pepper
Fresno or jalapeño chilies, stemmed and sliced into thin rings, to serve
Fresh cilantro leaves, to serve

Stir in the remaining 2 tablespoons vinegar, increase to medium and cook, stirring often, until the sauce is thick enough that a spoon drawn through leaves a trail, about 8 minutes. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with sliced chilies and cilantro.

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Chicken Vindaloo

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