Chicken Vindaloo Recipe (Restaurant Style)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 171.

	this recipe	typical
liquid	10%	47%
fat	5%	3%
aromatics	33%	17%
acid	8%	0%
sweetener	0%	0%
salt	1%	1%
vegetables and beans	91%	24%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

3 g	1 1/2 teaspoon cumin ((or 1 teaspoon ground cumin))
	2 inches Ceylon cinnamon ((or 1/4 teaspoon ground cinnamon))
	6 cloves ((1/3 teaspoon ground cloves))
	10 black pepper corn ((or 1/2 to 3/4 crushed black pepper))
2 g	1/2 teaspoon mustard seeds ((or 1/4 teaspoon ground mustard))
9 g	1 1/2 tablespoons coriander seeds ((or 1 tablespoon ground coriander))
2 g	2 green cardamoms ((optional, 1/4 teaspoon ground cardamom))
	20 dried Kashmiri red chilies (soaked in vinegar + 1/4 cup hot water for 10 mins (or use 1 1/4 tbsp Indian chili powder))
70 g	1/4 to 1/3 cup (60 to 80 ml) vinegar ((malt/goan/red wine/ apple cider))
25 g	10 (25 grams) garlic cloves ((or 2 tablespoons fine grated))
25 g	1 1/2 inch (25 grams) ginger ((or 2 tablespoons fine grated))
907 g	2 lbs. (3/4 to 1 kg) skinless bone-in chicken ((or 1 1/2 lbs. boneless chicken))
1 g	1/2 teaspoon turmeric
5 g	3/4 to 1 teaspoon sea salt
41 g	3 tablespoons oil ((I use coconut oil))
250 g	2 cups (250 grams) onions ((2 medium, fine chopped or processed))
822 g	2 small tomatoes ((optional) (pureed) )
4 g	1 teaspoon sugar ((optional))
89 g	1/4 to 1/2 cup hot water ((adjust as required))

Method: 8 steps, published by www.indianhealthyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This turned out delicious and tasted much better than the versions I tried earlier. I used the ground versions of the spices, grated the ginger & pressed the garlic. My partner adviced me to add a pickled carolina repear for extra heat and that really work” — a cook, 5★

“Made this for dinner with your butter naan and a spiced basmati rice. It comes together really quickly. I appreciate the dried spice option for when I am in more of a hurry! My toddler was also a fan. Thank you for this delicious recipe, I am looking forward t” — a cook, 5★