Step 1

Add dry red chilies, coriander seeds, cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, and mustard seeds to a skillet.

Step 2

Dry roast on medium heat until fragrant and slightly browned (3-4 minutes). Keep stirring continuously while roasting.

Step 3

Once the spices are roasted, remove the skillet from the heat and let the spices cool down completely.

Step 4

Add the roasted spices to a high-speed blender along with ginger, garlic, white vinegar, tamarind paste, and ½ cup of water and blend to make a smooth paste.

Step 5

Scrape the sides of the blender a few times while making the paste.

Step 6

Vindaloo masala paste is ready. Set it aside.

Step 7

Heat oil in a large pot over medium-high heat.

Step 8

When the oil is hot, add onions and fry till golden brown (10-12 minutes), stirring frequently.

Step 9

Add chicken pieces to the pot and fry on high heat for 3-4 minutes. Keep stirring frequently while frying.

Step 10

Add tomato puree (or ½ cup tomato paste) and the vindaloo masala paste that we made earlier to the pot and mix well.

Step 11

Now add salt, turmeric powder, and 1 cup water to the pot and stir gently.

Step 12

Reduce the heat to low.

Step 13

Cover the pot with a lid and cook for 45-50 minutes until the chicken is cooked well and the oil starts to separate on top of the pan.

Step 14

Add sugar and cook for another minute. Chicken vindaloo is ready to be served.