Chicken Tikka Vindaloo Recipe

Chicken Tikka Vindaloo is a spicy and tangy Indian dish made with marinated chicken pieces cooked in a flavorful vindaloo sauce. The chicken is first marinated in a mixture of yogurt, spices, and vinegar, which helps to tenderize the meat and infuse it with delicious flavors. The vindaloo sauce is made with a blend of spices, including cumin, coriander, turmeric, and red chili powder, along with vinegar and tomatoes. This dish is perfect for those who enjoy bold and fiery flavors.

4.3
14 Rating -
Rate
Non Vegdiet
1hr total
40minsPrep
20minsCook
1hr total
40m.Prep
20m.Cook
Chicken Tikka Vindaloo
plan
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ingredients serve

Ingredients for Chicken Tikka Vindaloo Recipe

  • 250 gram Boneless Chicken, Cut Into Pieces
  • 1/2 cup Yogurt
  • 1 tablespoon Ginger Garlic Paste
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1 tablespoon Oil
  • 1 Onions, Finely Chopped
  • 1/2 teaspoon Cumin Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chili Powder
  • 1 tablespoon Vinegar
  • 1 Tomatoes, Chopped
  • 1/2 cup Water
  • as required Fresh Coriander Leaves For Garnish

Directions: Chicken Tikka Vindaloo Recipe

Cooking Directions

  • STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
  • STEP 2.Add chicken pieces to the marinade and let it sit for at least 1 hour, or overnight for better flavor.
  • STEP 3.Heat oil in a pan and add chopped onions. Cook until golden brown.
  • STEP 4.Add the marinated chicken pieces and cook until they are browned on all sides.
  • STEP 5.In a separate bowl, mix together cumin powder, coriander powder, turmeric powder, and red chili powder.
  • STEP 6.Add the spice mixture to the pan and cook for a minute.
  • STEP 7.Add vinegar and chopped tomatoes to the pan. Cook until the tomatoes are soft and mushy.
  • STEP 8.Add water and simmer the curry for about 15-20 minutes, or until the chicken is cooked through.
  • STEP 9.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • For a spicier version, increase the amount of red chili powder.
  • Marinating the chicken overnight will result in more flavorful and tender meat.
  • Adjust the amount of vinegar according to your taste preference.

Storage and Serving

  • Leftover Chicken Tikka Vindaloo can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a pan or microwave before serving.
  • Serve the Chicken Tikka Vindaloo with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
2042
calories per serving
116 g Fat72 g Protein276 g Carbs258 g FiberOther

Current Totals

  • Fat
    116g
  • Protein
    72g
  • Carbs
    276g
  • Fiber
    258g

MacroNutrients

  • Carbs
    276g
  • Protein
    72g
  • Fiber
    258g

Fats

  • Fat
    116g

Vitamins & Minerals

  • Calcium
    2544mg
  • Iron
    94mg
  • Vitamin A
    106mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    44mg
  • Vitamin E
    128mg
  • Copper
    < 1mcg
  • Magnesium
    1250mg
  • Manganese
    < 1mg
  • Phosphorus
    1826mg
  • Selenium
    1mcg
  • Zinc
    23mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp