Taniya's Chicken Vindaloo

    Chicken Vindaloo is a common Indian dish, but I have my own way of cooking it! Serve hot with rice or pulao.


    Dhaka, Bangladesh
    1 person made this


    • 1 chicken
    • 2 tablespoons of vinegar
    • 2 teaspoons of ginger paste
    • 2 teaspoons of garlic paste
    • 2 teaspoons of dry red chilies grinded into a paste
    • salt as needed
    • 50 g of mustard oil
    • water as needed
    • 1 teaspoon of toasted cumin seeds, grinded into a powder
    • 1 teaspoon of toasted coriander seeds, grinded into a powder


    1. Cut the chicken into small pieces, wash and set aside.
    2. Mix in vinegar, ginger, garlic and dry red chili pastes, salt and mustard oil. Marinate for 4 hours.
    3. Heat a pan. Add the marinated chicken and add 4 cups of water and cook until the meat becomes tender and the water starts to dry up.
    4. Sprinkle the toasted cumin and coriander powders and mix well.
    5. Cook until the spices have mixed well and the oil starts to simmer on top.

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