Chicken vindaloo

Ingredients

175gm-  boneless chicken thighs
For vindaloo sauce and marination
6-8- whole dry red chillies
11/2tsp- white vinegar
1tsp- cumin seeds
10-12- peppercorns
8- cloves
1tsp- poppy seeds
1tsp- coriander seeds
1/2tsp- turmeric powder
1tbsp- tamarind pulp
1/4inch- ginger
6- garlic cloves
Salt according to taste

Method

In a bowl add vinegar with dry red chillies and keep it aside.
Gently dry roast the spices from cumin seeds through to coriander seeds in a fry pan on a low heat and keep aside in a bowl.
Heat and take the pan off the gas and dry roast turmeric powder (this way turmeric will not burn).
In a blender add all the dry roasted ingredients along with turmeric powder  and blend them coarsely.
Add vinegar with red chillies, garlic, ginger, tamarind and salt.
Blend all the ingredients together to form a vindaloo sauce. Add little water if necessary.
Marinate chicken with the vindaloo sauce for 6-8 hours or overnight.

Ingredients for sauce
2- medium onions chopped
1tsp- black mustard seeds
2-3- cinnamon stick
1 inch- Jaggery ( bite size piece of gur )
10-12- curry leaves
4tbsp- oil
Salt according to taste ( be careful  there is salt in the marination also)

Method

In a deep pan heat oil on medium heat add mustard seeds, when they start to crackle add cinnamon stick, stir add chopped onions. When they are light brown in colour, add chicken along with the marination, stir, cover and cook for 15-20 minutes.
When chicken is cooked add salt, Jaggery and curry leaves.
Cover and cook for another 5-6 minutes.
Serve hot with rice.

Tip:- Dry roast all the ingredients one by one so that they don't get
burnt and are evenly roasted.