Chicken Vindaloo

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ¼ cup white vinegar
• 6 garlic cloves
• 2 inch fresh ginger
• 8 dried red chilies
• 1 tsp cumin seeds
• ½ tsp black peppercorns
• 4 cloves
• ½ cinnamon stick
• 3 green cardamom pods
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 1 medium onion
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• ½ cup water
• 1 tsp salt
• 1 tsp sugar
• ¼ cup fresh cilantro (optional)

Steps

1. Cut chicken thighs into 1.5-inch pieces. In a blender, combine vinegar, garlic, ginger, dried red chilies, cumin seeds, black peppercorns, cloves, cinnamon stick, cardamom pods, turmeric powder, coriander powder, mustard seeds, and fenugreek seeds. Blend to a smooth paste.
2. Marinate the chicken in the spice paste for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and lightly browned, about 8-10 minutes.
4. Add the marinated chicken to the pot and sear for 5-7 minutes until lightly browned on all sides.
5. Stir in the tomato paste, water, salt, and sugar. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is tender and cooked through, stirring occasionally.
6. Remove the lid and continue to simmer for another 5-10 minutes, allowing the sauce to thicken slightly to your desired consistency.
7. Taste and adjust seasoning if necessary. Garnish with fresh cilantro before serving.