Soak 4 pieces of whole red chilies in water for 2 to 3 hours.

Take 1 tbsp of cumin seeds (jeera), 2 tbsp of coriander seeds (dhaniya), ½ tsp of black peppercorns (kali mirch), 2 pieces of green cardamom pods (hari elaichi), 6 pieces of cloves (laung), ½ tbsp of black mustard seeds (kali sarson), 1 piece of cinnamon (dalchini, 1.5 inch stick, broken into two pieces) in a mixie jar and grind them to a fine powder.

Now, add a piece of ginger (adrak, 1 inch size, cut into smaller pieces), 15 pieces of garlic cloves (lahsun, peeled, whole), the 4 soaked red chilies, 1 tbsp of Kashmiri red chili powder, and 30 ml of wine vinegar into the mixie jar and make a fine paste. Check the consistency.

Take 500 grams of curry-cut chicken pieces with bones in a bowl and sprinkle some salt on them and mix nicely with the vindaloo masala paste. Keep it aside to marinate for about 3 hours.

Now, take 2 pieces of large-sized tomatoes, chop them roughly, put them in the same mixie jar and make a paste. Keep it aside.

Heat 2 tbsp of cooking oil in a pan over a medium flame and fry 1 tbsp of finely chopped garlic for a minute. In the meantime, chop 2 pieces of medium-sized onions finely and add to it. Fry them till golden before adding ½ tsp of turmeric powder (haldi) to it. Mix nicely and fry for another 20 seconds or so.

Add the marinated chicken. Mix nicely, add salt and water as needed. Cover and let it cook for 6 to 7 minutes on a low heat.

Now, add the blended tomato to it and mix nicely. When it boils, cover and cook for another 5 minutes on a low heat. Then cook on a high heat so that the excess water evaporates. Add ½ tsp sugar to balance the sourness of tomatoes.

Add 1.5 cups of warm water to it. Mix, well, cover and cook for 10 more minutes on a low heat until it is done. Check the final consistency. It should be relatively thick as it will become thicker when it cools down. Transfer it to a bowl.

Your tasty and spicy homemade chicken vindaloo is ready. Garnish with a piece of coriander leaf and serve hot with steamed rice.