Spicy Chicken Vindaloo

This bold and aromatic chicken vindaloo delivers authentic Indian flavors with a perfect balance of heat, tang, and warming spices. Tender chicken quarters simmer in a rich sauce made with vinegar, tamarind, and a complex blend of spices that creates layers of flavor rather than overwhelming heat.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 4485kcal

Equipment

Ingredients

1 whole chicken 3-3.5 lbs, quartered and skinned
Salt and freshly ground black pepper
3 tablespoons ghee or butter
3 garlic cloves peeled and minced
2 cups yellow onions finely chopped
2 tablespoons ginger powder
2 teaspoons cumin powder
2 teaspoons yellow mustard seeds ground
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon turmeric
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 teaspoons lemon juice
2 tablespoons distilled white vinegar
1 teaspoon brown sugar
2 teaspoons salt
2 cups water
2 tablespoons dried tamarind mixed with 2 tablespoons hot water worked through a sieve, discarding seeds

Instructions

Season chicken quarters generously with salt and pepper on both sides.
Heat ghee in a large frying pan over medium-high heat and brown chicken quarters in two batches until golden on all sides.
Transfer browned chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.
Add minced garlic and chopped onions to the same pan and sauté until golden brown.
Transfer the garlic-onion mixture to the casserole with the chicken.
Add ginger, cumin, ground mustard seeds, cinnamon, cloves, turmeric, cayenne, and paprika to the casserole.
Sauté the spice mixture for 2-3 minutes until fragrant.
Add lemon juice, vinegar, brown sugar, salt, water, and prepared tamarind liquid to the casserole.
Cover and simmer until chicken is tender, approximately 45 minutes, stirring occasionally.
During the last 10 minutes of cooking, partially remove the lid to allow sauce to thicken.

Notes

Make your own ghee by slowly cooking butter until milk solids separate and the clear fat can be strained off

Tamarind paste or concentrate from ethnic markets can be substituted for dried tamarind

Adjust heat level by increasing or decreasing cayenne pepper to taste

Add extra brown sugar if the dish becomes too spicy during cooking

Leftovers taste even better the next day as flavors continue to develop

The dish can be made ahead and reheated, making it perfect for meal prep

Serve over basmati rice or with naan bread to balance the heat

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