Authentic Chicken Vindaloo Recipe: Flavorful and Spicy

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Very good. Could be considered only two servings if you were really, really hungry. IE: at least double it if you’re having people over.

Also note – cut up the onions really small unless you want big onion chunks.

For Vindaloo Paste

  • ▢5 Whole Dried Kashmiri Red Chili Pepper
  • ▢2 tablespoon Coriander Seeds
  • ▢5 Cloves (Laung)
  • ▢1 inch Cinnamon (Dalchini)
  • ▢3 Green Cardamom (Elaichi)
  • ▢1/4 teaspoon Black Peppercorns
  • ▢1 teaspoon Cumin seeds (Jeera)
  • ▢1 teaspoon Black Mustard Seeds (Rai)
  • ▢8 cloves Garlic
  • ▢1 inch Ginger
  • ▢2 tablespoon Vinegar, I used rice vinegar. White vinegar will work too.
  • ▢1 tablespoon Tamarind paste
  • ▢3/4 cup Water

For the curry

  • ▢1 lb Chicken, thighs, boneless and skinless, cut into 2 inch pieces
  • ▢4 tablespoon Oil
  • ▢2 cups Onions, diced
  • ▢1/2 teaspoon Ground Turmeric (Haldi powder)
  • ▢1 teaspoon Salt, to taste
  • ▢1 teaspoon Brown Sugar
  • ▢1/4 cup Water
  • ▢Cilantro, to garnish

Instructions 

Making the vindaloo paste

  • Start the instant pot on saute mode and add the dry whole spices – dry red kashmiri chilies, coriander seeds, cloves, cinnamon, cardamom, peppercorns, cumin and mustard seeds.
  • Sauté for about a minute until they are fragrant and slightly browned. Make sure the spices do not burn. Turn off the instant pot.
  • Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste and vinegar. 
  • Add 3/4 cup water and grind to a smooth paste. 

Marinating the chicken with vindaloo paste

  • In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken. Mix well and refrigerate for 15 minutes to overnight.

Making the curry

  • Start the pressure cooker in sauté mode and heat oil in it.
  • Add onions and saute for about 4 minutes until they turn golden brown.
  • Add turmeric and salt.Add the marinated chicken and saute for 3 minutes, while stirring frequently.
  • Mix in any remaining vindaloo paste from the marinade in 1/4 cup water, and add to the instant pot. Deglaze the pot and make sure nothing is stuck to the bottom.
  • Pressure cook for 5 minutes, then do a 5 minutes NPR. This means after the pressure cooker beeps, let the pressure release naturally for 5 minutes, then do a quick release manually.
  • Add brown sugar and stir in the curry.
  • Garnish with cilantro and serve hot with rice, naan or roti.