• 1 whole chicken cut into bite size pieces
  • 2 large Onions
  • 5 tbsp Clarified Butter
  • 2 tbsp red chilli powder
  • 2 medium Potatoes peeled & cubed
  • 4 cups Water
  • 2 tbsp White Wine Vinegar
  • For Marination:
  • 12 Dry Red Chillies
  • 4 tbsp White Wine Vinegar
  • 8 Cloves
  • 10 Peppercorns
  • 2″ piece Cinnamon Sticks
  • 2 tbsp Ginger paste
  • 2 tbsp Garlic paste
  • 1 tbsp Cumin Seeds
  • 1 tsp Turmeric Powder
  • 1 tbsp red chilli
  • Salt to taste

Vindaloo is an Indian curry dish popular in the region of Goa. The cuisine of the Mumbai-based East-Indians also includes a variation of the dish. However, it is known globally in its Anglo-Indian form as a staple of curry house menus, often regarded as a fiery spicy dish, though it is not necessarily the hottest dish available.

The name Vindaloo is derived from the Portuguese dish “Carne de Vinha d’ Alhos,” which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar for the red wine and the addition of red chillies with additional spices to evolve into Vindaloo.

Soak the Dry Red Chillies in 4 tbsp of White Wine Vinegar for 30 minutes. Transfer to a blender along with Cloves, Peppercorns, Cinnamon Sticks, Ginger paste, Garlic paste, red chilli powder, Cumin Seeds and Turmeric Powder. Blend into a smooth paste.

In a frying pan heat 2 tbsp clarified butter and then fry the onions still golden brown. Off the gas, let it cool and then blend it into a smooth paste.

In a bowl mix the chicken with the the blended marinade and onion paste & refrigerate for minimum 3 hrs. More you keep it marinated the tastier it gets.

In a large heavy bottom pan heat heat the 3 tbsp Clarified Butter (Ghee) on medium heat.
8. Once hot add in the Chicken and the marinade and cook for 10 minutes till chicken changes color and it starts to stick to the bottom. Stir occassionally. Now add the potatoes, red chilli powder, White Wine Vinegar & water. Mix well and cook covered in low heat for 1 hour.

Stir occassionally and prick the potatoes with a fork to check if its boiled.

Off the gas and serve hot with steamed rice or any Indian hot bread.