quick chicken vindaloo recipe

Quick Chicken Vindaloo Recipe | No Marination, No Grinding

by
       
Jump to Recipe Print Recipe

Quick Chicken Vindaloo Recipe is perfect if you are looking for a simple and flavourful Chicken Vindaloo. Unlike traditional vindaloo recipes that require marination and grinding spices, this easy version uses everyday powdered spices and comes together with minimal preparation.

This East Indian style Chicken Vindaloo is tangy, spicy, and packed with flavour. The combination of vinegar, garlic, Kashmiri chilli powder, and aromatic spices creates a rich and delicious curry that pairs beautifully with rice, pav, chapatis, or crusty bread. No marination and no grinding do not compromise the taste and texture of the vindaloo.

Whether you’re cooking for a family meal or a special gathering, this no-marination Chicken Vindaloo is a recipe you’ll want to make again and again. Watch the video to learn how to make Chicken Vindaloo that needs no marination.

Table of Contents

Why You’ll Love This Quick Chicken Vindaloo Recipe

  • No marination required
  • No grinding of spices
  • Easy one-pot recipe
  • Authentic East Indian flavours
  • Perfect for meal prep
  • Tastes even better the next day

Ingredients

For the Chicken Vindaloo

  • 1 kg chicken, curry cut pieces (bone-in)
  • 1/2 cup vinegar (use vinegar as per its strength)
  • 1/4 cup cooking oil
  • Salt to taste

Vindaloo Masala

  • 2 large whole pods of garlic, roughly crushed
  • 1 tbsp Kashmiri red chilli powder
  • 2 tbsp spicy red chilli powder
  • 1 tbsp cumin powder
  • 1/2 tbsp turmeric powder

How to Make Quick Chicken Vindaloo

1: Prepare the Vindaloo Masala. In a cooking pot, combine chicken with the roughly crushed garlic, Kashmiri red chilli powder, spicy red chilli powder, cumin powder, turmeric powder, vinegar, salt, and cooking oil. Mix well to coat the chicken pieces.

2: Cook the Chicken. After every chicken piece is coated with the spices, oil, and vinegar, place the vessel on the heat. Cover and cook until the chicken is tender and fully cooked, stirring occasionally. Pour water on the lid; this will ensure that the spices do not burn. Don’t get tempted to add water from the lid to the chicken; let it cook in its own juices. Taste and adjust salt and vinegar, if required.

3: Serve. Serve hot with steamed rice, fugias, pav, chapatis, or crusty bread.

Tips for the Best Chicken Vindaloo

  • Use Kashmiri chilli powder for colour and spicy chilli powder for heat.
  • Adjust the vinegar according to your taste preference.
  • Bone-in chicken adds more flavour to the curry.
  • Vindaloo tastes even better after resting for a few hours as the flavours develop.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes. In fact, Chicken Vindaloo often tastes better the next day as the flavours mature.

Is this recipe very spicy?

You can adjust the amount of spicy red chilli powder to suit your preference.

Can I use boneless chicken?

Yes, although bone-in chicken provides a richer flavour.

Serving Suggestions

This Quick East Indian Chicken Vindaloo pairs well with :

Other East Indian Recipes You May Like

East Indian Dried Shrimp Curry with Pearl Onions

Chicken Curry with Green Masala Paste

East Indian Gavar Foogath Recipe | Cluster Beans with Coconut

Printable Recipe Card

quick chicken vindaloo
Print

Quick Chicken Vindaloo Recipe | No Marination, No Grinding

Quick and Easy Chicken Vindaloo Recipe requires no marination and no grinding and yet does not compromise on the taste and texture of traditional East Indian Vindaloo.
Prep Time5 minutes
Active Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: East Indian Recipes, Indian Chicken Curry Recipe
Keyword: easy chicken vindaloo recipe
Yield: 4 persons
Author: Anita Rodrigues

Materials

Chicken Vindaloo

  • 1 kg chicken curry cut pieces (bone-in)
  • ½ cup vinegar use vinegar as per its strength
  • ½ cup cooking oil
  • Salt to taste

For the Vindaloo Masala

  • 2 large whole pods of garlic roughly crushed
  • 1 tbsp Kashmiri red chilli powder
  • 2 tbsp spicy red chilli powder
  • 1 tbsp cumin powder
  • ½ tbsp turmeric powder

Instructions

  • In a cooking pot, combine chicken with the roughly mashed garlic, Kashmiri red chilli powder, spicy red chilli powder, cumin powder, turmeric powder, vinegar, salt, and cooking oil. Mix well to coat the chicken pieces.
  • After every chicken piece is coated with the spices, oil, and vinegar, place the vessel on the heat. Cover and cook until the chicken is tender and fully cooked, stirring occasionally.
  • Pour water on the lid; this will ensure that the spices don't burn. Do not add water from the lid to the chicken. Taste and adjust salt and vinegar, if required.
  • Serve hot with steamed rice, pav, chapatis, fugias or crusty bread.

Notes

  1. Use Kashmiri red chilli powder for colour and spicy chilli powder for taste.
  2. Adjust vinegar and chilli to suit your taste.
  3. Use chicken with bones for the best flavours

If you like my recipe then please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.

Please leave your comments and also give the recipe your star ratings. Besides, you can also get in touch with me at flavoursofmykitchen2019@gmail.com.

For the recipe, and updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter.

Please leave a comment