Chef John's Chicken Tikka Masala Recipe

Chicken vindaloo is an Indian dish that is very hot. It is a Portuguese dish that used hot pork, but you can use any kind of meat.


– 1 teaspoon ground turmeric – ½ teaspoon ground cardamom – ½ tablespoon ground cinnamon – ½ teaspoon ground coriander – ½ teaspoon ground clove – ½ teaspoon ground cumin – ½ teaspoon paprika – ¼ teaspoon cayenne pepper, or to taste – 2 cups chopped onion – 1 tablespoon olive oil – 3 cloves garlic, minced – 1 tablespoon grated fresh ginger root – 1 tablespoon tomato paste – 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch piece – 2 large potatoes, cut into 1/2-inch cube – 2 (14.5 ounce) cans diced tomatoes, drained – 1 ½ cups chicken broth – 2 tablespoons wine vinegar – 1 bay leaf – salt and black pepper to taste


In a Dutch oven or large pot over medium-low heat, toast the cumin, paprika, cloves, cinnamon, coriander, cardamom, and cayenne pepper for about two minutes, until they smell good.

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As the spices toast, keep stirring them so they don't burn. Add the garlic, ginger, onion, and olive oil and mix well. 

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Turn the heat up to medium and stir-fry the onion for about 5 minutes, until it gets soft.Add tomato paste and stir until there are no more lumps of paste.

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 Toss in the bay leaf, broth, wine vinegar, chicken, potatoes, tomatoes, and bay leaf. Bring to a boil, then lower the heat to medium-low

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 Cover and cook on low heat for about 15 minutes, or until the potatoes are soft and the chicken is no longer pink in the middle.

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Take off the lid and keep cooking for another 5 minutes or until the sauce gets a little thicker. Add more chili pepper, salt, and black pepper to taste.

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417Calories 12gFat 50gCarbs 26gProtein 

See Also

Indian Saffron Rice Recipe