Chicken Vindaloo

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Marinate: 4 hours
  • Cook Time: 35 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Indian


This easy Chicken Vindaloo, inspired by one of my favorite local Indian restaurants, takes advantage of pre-made garam masala and spices from the pantry.
Serve with white rice and garnish with fresh cilantro.


  • 8 cloves garlic, minced
  • 2 Tbsp. red pepper flakes, reduce to accommodate your spicy tolerance
  • 1 Tbsp. paprika
  • 1 Tbsp. minced fresh ginger
  • 2 tsp. garam masala
  • 1 tsp. ground mustard
  • 1 tsp ground turmeric
  • 1 tsp. brown sugar
  • 3 Tbsp. rice vinegar
  • 1 Tbsp. lemon juice
  • 2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 Tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 1 Tbsp. tomato paste
  • ½ cup water or low-sodium chicken broth


  1. In a large metal or glass mixing bowl, combine the garlic, red pepper flakes, paprika, ginger, garam masala, ground mustard, turmeric, brown sugar, vinegar, and lemon juice. Stir to combine.
  2. Add the chicken and stir making sure that all pieces are coated with the marinade. Cover and refrigerate for 4 hours or overnight.
  3. Heat a large skillet over medium-high heat, and add the olive oil. Add onions and cook until softened, 5 – 8 minutes.
  4. Add the chicken and any marinade in the bowl and cook for 5 minutes.
  5. Add the tomato paste and water or chicken broth, stir to combine. Reduce the heat and bring to a simmer. Cover and cook an additional 20 minutes or until the chicken is cooked through.
  6. Serve over rice and garnish with cilantro.