Step 1

Deseed red chilies and soak them in 3 tbsps vinegar and 3 tbsps hot water. Set aside.

Step 2

Add coriander seeds, cumin, pepper corn, mustard, cinnamon, cloves and cardamoms to a blender jar.

Step 3

Make a fine powder. Then add ginger garlic and soaked red chilies.

Step 4

Add the vinegar water mixture and make a smooth paste.

Step 5

Next add this to the cleaned chicken along with turmeric and salt.

Step 6

Marinate and rest aside for at least an hour to overnight in refrigerator to absorb the flavors.

Step 7

Heat oil in a deep pot and saute the onions (optional) until golden to light brown.

Step 8

Add 1 tbsp vinegar & 1 tsp sugar to the onions.

Step 9

Then add the marinated chicken and saute for 3 to 5 mins on a medium heat.

Step 10

Pour the tomato puree (optional) and continue to saute for another 3 to 4 mins.

Step 11

If your chicken lets out lots of moisture, do not add water. Mine did not so I poured half cup hot water. If you prefer a dry curry then skip adding water. The chicken will cook in its own moisture.

Step 12

Cover and simmer until the chicken cooked through & fork tender.

Step 13

To check if the meat is done, prick it with a fork. The meat should fall off the bone easily.

Step 14

Simmer until the gravy reaches a thick & semi dry stage. Taste and add more salt if needed.

Step 15

Serve chicken vindaloo with plain rice or naan.