Chicken Vindaloo with Garlic Naan is a vibrant, aromatic, and intensely flavorful Indian dish that brings together tender chicken simmered in a spicy, tangy, and rich curry, paired perfectly with warm, garlicky naan bread.

Vindaloo, originally a Goan-Portuguese dish, is famous for its bold combination of vinegar, spices, and heat, creating a taste that’s both fiery and balanced. This dish is perfect for those who enjoy complex layers of flavors and a satisfying, comforting meal.

Why I Love This Recipe

I love this recipe because it balances heat, tang, and aroma so perfectly. The slow-simmered chicken absorbs the depth of spices like cumin, coriander, turmeric, and garam masala while the tang from vinegar elevates the flavor profile.

Pairing the curry with soft, buttery garlic naan makes it even more indulgent. It’s a feast for the senses, perfect for serving to friends or family, and it brings the warmth and richness of Indian cuisine straight to your kitchen.

Why It’s a Must-Try Dish

This recipe is a must-try because it showcases the complexity and authenticity of Indian cooking while still being approachable for home cooks. The combination of bold spices, succulent chicken, and aromatic garlic naan is simply irresistible.

It’s a complete meal in itself, perfect for dinner parties, cozy family dinners, or when you want to impress without overcomplicating the process. Once you try it, the layers of flavor and the satisfaction it brings make it unforgettable.

Recipe Details

Preparation Time 20 minutes
Cooking Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories Approximately 450–500 calories per serving (without naan)
Course Main Course
Cuisine Indian

Ingredients

For Chicken Vindaloo

• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped or 1 cup canned diced tomatoes
• 1/4 cup white vinegar
• 1 teaspoon turmeric powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1–2 teaspoons red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt (adjust to taste)
• 1 cup water or chicken stock
• Fresh cilantro leaves for garnish

For Garlic Naan

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 2 tablespoons plain yogurt
• 2 tablespoons vegetable oil
• 3/4 cup warm water
• 2–3 garlic cloves, minced
• 2 tablespoons melted butter
• Optional: chopped fresh cilantro for garnish

Cooking Directions

Chicken Vindaloo

1. Heat oil in a large pan over medium heat. Add onions and sauté until golden brown.
2. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
3. Stir in turmeric, cumin, coriander, red chili powder, paprika, cinnamon, and salt. Cook for 1 minute to bloom the spices.
4. Add chicken pieces and cook for 5–7 minutes, stirring occasionally, until lightly browned.
5. Add chopped tomatoes and vinegar, mix well. Simmer for 5 minutes.
6. Pour in water or chicken stock, cover, and simmer on low heat for 20–25 minutes until chicken is tender and sauce thickens.
7. Sprinkle garam masala and stir gently. Adjust seasoning if needed.
8. Garnish with fresh cilantro before serving.

Garlic Naan

1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
2. Combine flour and salt in a large bowl. Add yeast mixture, yogurt, and oil. Knead into a soft dough for 5–7 minutes.
3. Cover with a damp cloth and let it rise for 1 hour until doubled in size.
4. Punch down dough and divide into 6 equal portions. Roll each into a ball.
5. Roll each dough ball into an oval or round shape, about 1/4-inch thick.
6. Heat a skillet or tawa over medium-high heat. Cook each naan for 1–2 minutes on each side until golden brown and puffed.
7. Brush warm naan with melted butter and sprinkle minced garlic (and optional cilantro).

Step-by-Step Preparation Method

1. Prep Ingredients: Chop onions, garlic, ginger, and tomatoes. Cut chicken into bite-sized pieces.
2. Cook Aromatics: Heat oil, sauté onions, garlic, and ginger until fragrant.
3. Bloom Spices: Add turmeric, cumin, coriander, chili, paprika, cinnamon, and salt. Stir for a minute.
4. Brown Chicken: Add chicken pieces and cook until lightly golden.
5. Add Tomatoes and Vinegar: Mix in tomatoes and vinegar, cook briefly.
6. Simmer: Add water/stock, cover, and simmer until chicken is cooked and sauce thickened.
7. Finish Curry: Add garam masala, garnish with cilantro.
8. Prepare Naan Dough: Mix yeast, water, sugar, flour, salt, yogurt, and oil. Knead and let rise.
9. Shape and Cook Naan: Roll dough, cook in skillet until golden, brush with garlic butter.
10. Serve: Plate curry alongside garlic naan for dipping and scooping.

How to Serve This Recipe

• Serve hot with garlic naan on the side.
• Pair with steamed basmati rice for a more filling meal.
• Garnish with fresh cilantro or a squeeze of lemon for brightness.
• Optionally serve with sliced cucumbers or a cooling raita to balance the heat.

Recipe Tips

• Use chicken thighs for tender, juicy meat; chicken breasts can be used but may be slightly drier.
• Adjust chili according to your spice tolerance.
• Allow the curry to rest 10 minutes before serving for flavors to meld.
• For extra depth, marinate chicken in vinegar, garlic, ginger, and spices for 30 minutes beforehand.
• Naan can be kept warm in a towel while cooking the rest.

Variations

Mild Version

Reduce or omit red chili powder and cayenne. Serve with raita.

Creamy Version

Stir in 1/4 cup coconut milk or cream for a richer sauce.

Vegetable Vindaloo

Add potatoes, bell peppers, carrots, or peas for a vegetarian-friendly version.

Instant Pot Version

Use the sauté function to brown onions, garlic, and chicken, then pressure cook for 10 minutes with natural release.

Freezing and Storage Time

Refrigeration

Store leftover chicken vindaloo in an airtight container for 3–4 days. Reheat gently on the stove.

Freezing

Freeze curry (without naan) in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Special Equipment Needed

• Large skillet or heavy-bottomed pan
• Mixing bowls
• Measuring spoons and cups
• Rolling pin and skillet for naan
• Optional: Instant Pot or slow cooker for variations

FAQ

Can I use chicken breasts instead of thighs?
Yes, but thighs remain juicier and more flavorful.

Can I make this dish less spicy?
Reduce or omit red chili powder. Pair with yogurt or raita.

Can I make the naan ahead of time?
Yes, you can make and store naan at room temperature for a few hours, or freeze and reheat.

Is there a vegetarian version?
Yes, substitute chicken with cauliflower, potatoes, or paneer.

Can I make this recipe in an Instant Pot?
Yes, sauté onions, garlic, and chicken in the Instant Pot, then pressure cook for 10 minutes.

Conclusion

Chicken Vindaloo with Garlic Naan is a bold, flavorful, and satisfying dish that brings the taste of India into your home kitchen. The tender, spicy chicken paired with soft, aromatic garlic naan creates a meal that is comforting, impressive, and perfect for both weeknight dinners and special occasions. Its combination of heat, tang, and aromatic spices makes it a must-try for anyone looking to explore Indian cuisine with a reliable, approachable recipe. Once you try it, it becomes a favorite go-to recipe for its richness, depth of flavor, and the joy it brings to the dinner table.