Yummy and Tasty Chicken Vindaloo Recipe

You’re going to enjoy yourself immensely if you’ve never had chicken vindaloo! Tandoori chicken pieces marinated in a delicious, tangy broth with precisely flavored potatoes make up this traditional Indian meal. This makes a delicious and cozy dinner when served over fluffy white rice and Perfect Naan Bread! instructions for the Instant Pot are provided!

As prepared, this restaurant-quality dish is only mildly spicy-hot; you can add more heat to it to your taste. The Kashmiri chili powder, commonly used in Indian cooking, has a milder taste than standard chili powder, but it adds such a richness of color to sauces and braising liquids.

To properly bring out the taste of the chicken, marinate it for at least half an hour in a mixture of warm spices. After that, sauté it along with the potatoes and sauce, and then boil it in stock for around half an hour. When cooked through, it will be very juicy, soft, and saucy. Everyone will be begging to return for more after seeing you!

Ingredients for Chicken Vindaloo

This recipe for chicken vindaloo really calls for very basic ingredients. Other from the Kashmiri chili powder, you probably have all of the condiments and spices in your cupboard. All of the following is required:

1. Chicken: Chop 2 inch chunks of boneless, skinless chicken breast.
2. Apple Cider Vinegar: Adds a pleasant touch of sweetness and tang to the marinade, balancing the spicy spices well!
3. Garlic: Adds just the right amount of salty taste.
4. Spices: The finest warm, smokey taste comes from a mixture of salt, cardamom, cloves, cinnamon, crushed black pepper, cumin, and coriander, together with Kashmiri chili powder.
5. Ghee: A popular kind of clarified butter found in Indian and Middle Eastern culinary traditions.
6. Red Onion: To give a zesty taste, sauté finely sliced red onion.
7. Potatoes: Yellow potatoes are rich and buttery, soaking up all the flavorful sauce and adding even more satisfaction to this dish.
8. Chicken Broth: Adds more sauciness to the marinade to bring the meal together.
9. Rice and Cilantro: Serve chicken with naan over rice for a full supper, then top with fresh cilantro.

Recipe to Make Chicken Vindaloo

Although I enjoy Indian takeout, I think homemade chicken vindaloo tastes better since you can control all the components! It’s also shockingly simple!

1. Marinade the Chicken: Put the chopped chicken, apple cider vinegar, garlic, cumin, coriander, pepper, cardamom, cloves, cinnamon, and salt in a big ziploc bag or other sealable container. Marinade the chicken. Thoroughly combine and allow to steep for a minimum of half an hour, or store in the refrigerator for up to 12 hours.
2. Sauté the Onion: On the stove, preheat a big, heavy bottom pot over medium-high heat. Add onion and ghee. Saute the onion.
3. Combine Potatoes and Chicken: Add the marinated chicken, potatoes, and an additional tablespoon of Kashmiri chili powder in saucepan. Add the whole marinade. This mixture should be sautéed for around five minutes.
4. Simmer: Splash in the chicken stock, stir, cover, and turn down the heat to medium. After the potatoes are fork-tender and the chicken is well cooked, give it a cook time of 25 to 35 minutes.
5. Serve: Take the vindaloo off the stove, pour it over rice, add some cilantro on top, and dig in!

Make in the Instant Pot

1. Season the Chicken: Continue to marinate the chicken. Once the instant pot is on sauté, add the ghee and sauté the onions till they become translucent.
2. Combine Ingredients: Add the potatoes, more Kashmiri chili powder, and marinated chicken to the mixture.
3. Cook: Close the vent and set the instant pot to cook under pressure. After five minutes of pressure cooking, release the pressure naturally.
4. Serve: Savor chicken vindaloo topped with cilantro and served over rice.