Spicy & Flavorful Gluten-Free Chicken Vindaloo

You know that feeling when you crave something bold, rich, and packed with spice—but without the gut-wrecking effects of gluten? That’s exactly why I love making this Chicken Vindaloo at home.

I first tasted a proper vindaloo in a small family-run Indian restaurant, and I’ll be honest—it was love at first bite. The heat, the tang, the explosion of spices—it was everything I wanted in a meal.

But finding a gluten-free version that didn’t skimp on the flavor? That was a challenge.

So, I got to work in my kitchen. After some trial and error (and a lot of happy taste-testing), I landed on this perfect, deeply flavorful Chicken Vindaloo that’s completely gluten-free and easy to make with fresh, everyday ingredients.

It’s got just the right balance of heat and acidity, plus a depth of flavor that makes every bite irresistible.

Let’s make this fiery and fantastic dish together!

Tips for Maximum Flavor

• Caramelize the onions well. This adds richness and natural sweetness.
• Let it sit. Vindaloo tastes even better the next day as flavors meld.
• Adjust the heat. More chilies = more heat, but you can always tame it with extra tomatoes.

Variations & Substitutions

• Vegetarian? Swap chicken for cauliflower or chickpeas.
• No tomatoes? Use bell peppers for a sweeter, less acidic twist.
• Spice-sensitive? Reduce the cayenne and skip the dried chilies.

Serving Suggestions

• Serve over steamed basmati rice or with gluten-free naan.
• Add a dollop of coconut yogurt to balance the heat.
• Garnish with fresh cilantro and a squeeze of lemon for brightness.

Spicy Gluten-Free Chicken Vindaloo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A fiery, tangy, and bold Indian-inspired dish made with marinated chicken, warming spices, and a luscious sauce—all completely gluten-free.

• Total Time: 1 hour
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

For the Marinade:

• 1 ½ lbs boneless, skinless chicken thighs (cubed)
• 3 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 1-inch fresh ginger (grated)
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon cayenne (adjust for spice preference)

For the Vindaloo:

• 2 tablespoons olive oil
• 1 large yellow onion (thinly sliced)
• 2 large tomatoes (diced)
• 1 tablespoon tomato paste
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon mustard seeds (optional but recommended)
• ½ teaspoon black pepper
• 1 ½ cups gluten-free chicken broth (or water)
• 1 large potato (diced)
• 1 teaspoon honey (or coconut sugar)
• 1–2 dried red chilies (optional, for extra heat)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Marinate the Chicken

1. In a large bowl, mix vinegar, lemon juice, olive oil, garlic, ginger, and all the dry spices.
2. Add chicken pieces, toss well, cover, and marinate for at least 30 minutes (or overnight for best flavor).

Step 2: Cook the Base

1. Heat 2 tablespoons of olive oil in a large pan over medium heat.
2. Add mustard seeds (if using) and let them pop.
3. Toss in sliced onions and cook until golden brown, about 7-8 minutes.
4. Stir in diced tomatoes and tomato paste, cooking until tomatoes break down (about 5 minutes).

Step 3: Add the Chicken

1. Push onions and tomatoes to the side, add marinated chicken, and sear on all sides.
2. Stir everything together, then sprinkle in garam masala, smoked paprika, coriander, and black pepper.
3. Pour in the chicken broth, scraping up any bits from the bottom.

Step 4: Simmer & Finish

1. Add diced potatoes and dried red chilies (if using).
2. Cover and let simmer for 20 minutes, stirring occasionally.
3. Stir in honey for a subtle sweetness.
4. Check seasoning, adjusting salt or spice if needed.

Notes

Best enjoyed with rice or gluten-free naan. Make it ahead for even better flavor!

• Author: Harper Jessica
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 4g
• Sodium: 720mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 75mg