Chicken Vindaloo

Step 1

Place 10 to 15 dried Kashmiri chilis (depending on desired heat level) in a small heatproof bowl and add enough boiling water to cover. Let soak until softened, 30 minutes to 1 hour.

Step 2

Meanwhile, place 2 teaspoons whole black peppercorns, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 1 (1/2-inch) piece cinnamon stick, and 4 whole cloves in a small skillet. Toast over medium heat, tossing occasionally, until fragrant, about 3 minutes. Transfer to a blender and let cool.

Step 3

Drain the chilis. Add the chilis, 1/2 cup malt vinegar, 4 peeled garlic cloves, 1 (3/4-inch) piece peeled and coarsely chopped ginger, and 1 teaspoon of the kosher salt to the blender. Blend until smooth. Transfer to a large bowl.

Step 4

Remove and discard the skin from 1 1/4 pounds bone-in chicken thighs and 12 ounces chicken drumsticks. Cut the meat from the chicken thighs as best you can, then cut the meat into 1-inch pieces (reserve the bones). Score the chicken drumsticks by cutting a few deep slashes into each one.

Step 5

Add the chicken and bones to the bowl of marinade and toss until well coated. Let marinate at room temperature for 1 hour.

Step 6

Heat 1 tablespoon neutral oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add 1 diced large red onion and sauté until golden brown, 3 to 4 minutes. Stir in 1/8 teaspoon ground turmeric and season with the remaining 1/4 teaspoon kosher salt. Sauté until fragrant, about 1 minute more.

Step 7

Stir in the chicken, bones, and marinade. Bring to a boil. Reduce the heat to maintain a simmer. Cover and simmer until the chicken is cooked through, about 20 minutes.

Step 8

Uncover and increase the heat to medium-high. Cook, stirring occasionally, until the sauce is thickened enough to coat the back of a spoon, about 5 minutes. Taste and season with more kosher salt as needed. Serve over rice or with chapati.