Indian Chicken Vindaloo

Vindaloo is a spicy, vinegar-based dish influenced by the Portuguese settlers of the India state of Goa. Ghee is a form of clarified butter used to make Indian food. If unavailable, vegetable oil can also be used.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 6


  • 1⁄4 cup ghee
  • 2 lbs. boneless chicken thighs, cubed
  • 2 large yellow onions, diced
  • 3 cloves garlic, minced
  • 2 Tbsp. peeled grated fresh ginger
  • 2 tsp. ground cumin
  • 2 tsp. yellow mustard seeds, crushed
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground cloves
  • 1 Tbsp. ground turmeric
  • 1 1⁄2 tsp. cayenne pepper
  • 1 Tbsp. paprika
  • 1 Tbsp. tamarind paste
  • 2 tsp. lemon juice
  • 2 Tbsp. white vinegar
  • 1 tsp. light brown sugar
  • 2 tsp. salt
  • 2 cups water


  • In a 6-quart Dutch oven over medium-high heat, melt the ghee. Add the chicken; sauté until browned on all sides, about 10 minutes. Transfer chicken to a plate and keep warm.
  • Add the onion; cook, stirring often, until golden brown, 7 to 10 minutes. Stir in the garlic, ginger, cumin, mustard seeds, cinnamon, cloves, turmeric, cayenne, and paprika; sauté for 30 seconds, or until fragrant. Stir in the tamarind paste, lemon juice, vinegar, brown sugar, salt, and water. Return the chicken to the pot; bring to a boil; cover, lower the heat, and simmer for 45 minutes, or until chicken is tender. Remove the cover and continue to simmer for another 15 minutes, or until sauce thickens.