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Test Kitchen Approved

Chicken Vindaloo

Chicken Vindaloo

Chicken Vindaloo

Recipe By Miranda Barnett, Savory Spice Test Kitchen


4 servings

Prep Time

10 Minutes

Cooking Time

30 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

This slightly spicy take on a classic Indian dinner is a quick way to add flavor and flair to your weeknight chicken repertoire. Add more Vindaloo to up the heat to your taste, or tame the heat with a dollop of yogurt. Don't skip out on the Asafetida--it adds an aromatic, uniquely Indian flavor that will remind you of your favorite takeout.

Serving Suggestions

Serve over rice with pita, chapati, or naan.

Recipe Notes

*Traditionally, yogurt is not in Vindaloo, but for a creamier version or to bring the heat down, add during the last 5 min. of simmering or serve alongside the dish as a garnish.


1/4 cup white wine vinegar

1 (1-inch) knob ginger, peeled and grated

1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes

2 Tbsp. ghee or canola oil

2 cups small-diced potatoes

1 cup minced onion

3/4 cup water

1/2 cup plain yogurt* (optional)

Cilantro, to garnish

Savory Spice ingredients in this recipe

  • Vindaloo

    Vindaloo curry powder is a spicy seasoning for making curries, or to add heat to your favorite cuts of meat such as lamb, pork or seafood. Our vers...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Asafetida

    Asafetida, commonly known as Hing in Indian cuisine and also spelled Asafoetida, is a spice with a similar taste to onions, garlic or leeks. As a s...

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Step 1: Marinate chicken

In a medium bowl, combine Vindaloo, white wine vinegar, ginger, and 1 tsp. Mayan Sea Salt. Add chicken thighs and coat well. Cover and marinate for 20 min. or up to 12 hours.

Step 2: Start vindaloo

In a small pot over medium heat, heat ghee or oil. Sauté onions for 3 min. until softened. Add potatoes and cook for 5 to 7 min., stirring occasionally. Add Asafetida if using and toast for 1 min.

Step 3: Finish vindaloo

Reduce heat to low and stir in marinated chicken, water, and remaining Mayan Sea Salt. Cover and simmer for 15 to 20 min., stirring occasionally. Uncover pot and stir in yogurt, if using. Simmer, uncovered, for 5 more min. Garnish with cilantro and serve immediately with rice or naan.