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Authentic Goan Chicken Vindaloo

Authentic Goan Chicken Vindaloo

Authentic Goan Chicken Vindaloo cooked with Tamarind,Vinegar & Jaggery.This spicy Goan Curry is a favourite Indian preparation which dates back to eighteen hundreds.
Course Curry
Cuisine Indian
Keyword Authentic Goan Chicken Vindaloo
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings 5 servings
Calories 404kcal
Author Foodcow


  • 500 gms Chicken on the bone-Curry Cut(Note 1)
  • 2 Large Onions- Chopped about 2 cups
  • 1 Large Tomato-Chopped about 1 cup
  • ¼ Cup Tomato Puree optional
  • 1 tablespoon Oil
  • 2 Green Chillies-Chopped
  • 1 tablespoon Tamarind washed and soaked in ¼ cup hot water.
  • Coriander to garnish
  • Salt as per taste


  • 1 teaspoon Oil
  • 8 Garlic Cloves
  • ½ inch Ginger
  • 5 Kashmiri Chillies or Bydagi Chillies or Paprika
  • ½ tablespoon Black Pepper
  • ½ tablespoon Mustard Seeds
  • 1 teaspoon Cumin
  • 1 tablespoon Coriander Seeds
  • ½ teaspoon Fenugreek Seeds
  • 3 Cloves
  • 1 inch Cinnamon Stick
  • 4 tablespoon Vinegar white or red wine vinegar or Coconut vinegar
  • ½ teaspoon Turmeric
  • 1 teaspoon Jaggery or Brown sugar
  • ½ teaspoon Salt


Making the Vindaloo Masala Paste

  • Heat the 1 teaspoon oil in a pan.Add the ginger and garlic. Saute till they start softening and browning just a little.
  • To that add the black pepper, mustard seeds,cumin,coriander seeds,fenugreek seeds,cloves,cinnamon stick and Kashmiri Chillies and roast on low flame.
  • In about 5 minutes, the coriander seeds will start to brown and the masalas will start to roast and smell.
  • Turn off the heat.Let the masalas cool.
  • Once cool, transfer to a blender along with vinegar, salt,turmeric and jaggery.Blend to a dry masalas.Add soaked Tamarind along with the water and blend again into a smooth paste.
  • Marinade the chicken with this paste for at-least 15 minutes to 24 hours.Best to do this for 12 hours.

Stove Top Cooking

  • Heat the 1 tablespoon oil in a pan.Add the green chillies and onions.
  • Cook till they are golden brown.
  • Add the Chopped tomatoes, cook till they soften.Add the tomato puree and cook the gravy for another 2-3 minutes.
  • Place the chicken along with all the marinade in next.Mix and Roast for 10 minutes(if the masala is burning, add a splash of water)
  • Add 1 cup of water and cook on medium flame, covered for 25-30 minutes till the chicken is falling off the bone.

Instant Pot Cooking

  • In the instant pot, select SAUTE mode.Once hot, Add oil.
  • To this add the onions and cook till it turns golden- about 12-13 minutes.
  • Add the ginger garlic paste and tomatoes and saute till the tomatoes are puply- around 4 minutes.
  • Add the Chicken and all the marinade plus ¾ cup of water.Cancel SAUTE.
  • Select Pressure Cook/Manual setting at HIGH pressure and pressure cook for 15 minutes.Let the pressure release naturally.
  • If the gravy is too watery for your taste, reduce it using the saute function.



Note 1
You can also use whole chicken thighs on the bone.


Sodium: 298mg | Calcium: 30mg | Sugar: 5.9g | Fiber: 2.2g | Potassium: 266mg | Cholesterol: 136mg | Calories: 404kcal | Saturated Fat: 6.3g | Fat: 26.4g | Protein: 31.9g | Carbohydrates: 11.6g | Iron: 1mg