By Shreya Sarpal
May 31, 2026
Bold Goan spices, fiery red chillies, and sharp vinegar give this vindaloo recipe its signature heat, while slow cooking creates juicy meat coated in a thick, flavour-packed gravy that tastes even better with warm pav or steamed rice.
500 g chicken 2 sliced onions 1 tbsp ginger garlic paste 2 tbsp oil Salt to taste Water as needed For Vindaloo Masala 8 dried red chillies 1 tsp cumin seeds 1 tsp mustard seeds 4 garlic cloves 1 inch of ginger 2 tbsp vinegar 1 tsp turmeric powder 1 tsp sugar
Soak dried red chillies in warm water for 10 minutes and blend them with cumin, mustard, garlic, ginger, vinegar, turmeric, and sugar into a smooth paste.
Heat oil in a deep pan and cook sliced onions until golden brown before mixing in the ginger garlic paste.
Add chicken pieces and cook for a few minutes until the meat changes colour slightly.
Mix in the prepared vindaloo masala and cook until the spices smell rich and the oil starts appearing on top.
Pour enough water to make gravy, cover the pan, and cook on low heat until the meat turns soft and flavourful.