Chicken Vindaloo Fiery Goan Chicken Vindaloo with Aromatic Spices Ingredients: For the Marinade: 2 lbs boneless chicken thighs or breasts, cut into chunks 3 tablespoons white vinegar 1 tablespoon lemon juice 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon turmeric 1 tablespoon garam masala 1/2 teaspoon cinnamon 1 tablespoon minced garlic 1 tablespoon grated fresh ginger Salt to taste For the Vindaloo Curry: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 dried red chilies (adjust for spice level) 1 teaspoon mustard seeds 1 teaspoon sugar 1/2 teaspoon ground cloves 1/2 teaspoon black pepper 1/2 cup water or chicken broth Fresh cilantro, for garnish Directions: In a large bowl, combine all marinade ingredients and toss the chicken until well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor. Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop. Then add onions and sauté until golden. Stir in dried chilies, sugar, ground cloves, and black pepper. Cook for 1–2 minutes. Add the marinated chicken and all remaining marinade to the pan. Cook for 8–10 minutes, stirring occasionally, until chicken starts to brown. Add water or broth and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve hot with rice or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 35 minutes | Total Time: 55 minutes + marinade Kcal: Approximately 420 kcal per serving | Servings: 4 servings #chickenvindaloo #spicycurry #goanflavors #indianrecipes #vindaloo #chickencurry #homemadecurry #authenticindian #spicychicken #comfortfood #easycurry #hotandspicy #indianfoodlovers #curryfromscratch #garammasala #flavorfuldishes #weeknightdinner #mealprepideas #currylovers #fieryfood Craving bold flavor? Try this Chicken Vindaloo — packed with spices, heat, and a punch of vinegar tang. A fiery Goan classic you’ll love!

Tandoori Chicken with Masala Yogurt Marinade Smoky Tandoori Chicken in Spiced Yogurt Marinade Ingredients: 4 bone-in, skinless chicken thighs 1 cup plain Greek yogurt 2 tablespoons lemon juice 2 tablespoons ginger-garlic paste 1 tablespoon garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric powder 1/2 teaspoon cayenne pepper 1 teaspoon smoked paprika Salt to taste 2 tablespoons vegetable oil Fresh cilantro and lemon wedges for garnish Directions: In a large mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, turmeric, cayenne, paprika, and salt. Mix well to form a thick marinade. Add chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for best flavor. Preheat oven to 425°F (220°C) or prepare a grill on medium-high heat. Remove chicken from marinade, shaking off excess. Arrange on a lined baking sheet or grill rack. Brush chicken with vegetable oil and bake for 25–30 minutes (or grill for 6–7 minutes per side), until fully cooked and lightly charred. Let rest for 5 minutes, then serve garnished with fresh cilantro and lemon wedges. Prep Time: 10 minutes | Marinating Time: 4 hours | Cooking Time: 30 minutes | Total Time: 4 hours 40 minutes Kcal: 310 kcal | Servings: 4 servings #tandoorichicken #masalayogurt #indianflavors #chickentandoori #spicedchicken #authenticindianfood #homecookedindian #yogurtmarinade #indianbbq #grilledchicken #chickencurryinspired #indianfoodrecipes #indianinspiredmeals #masalachicken #easyindiandishes #desiingredients #tandoorilovers #boldspices #homestyleindian #flavorfulchicken Craving bold, smoky flavor? This Tandoori Chicken with Masala Yogurt Marinade hits all the right notes—spiced, tender, and absolutely addictive!