Indian Chicken Vindaloo with Tamarind Heat

Ingredients

• 350 g Chicken thighs (boneless, skinless)
• 2 tbsp Tamarind paste
• 3 tbsp White vinegar
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp (grated) Ginger
• 1.5 tsp Kashmiri chili powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Turmeric
• 1 small Cinnamon stick(optional)
• 2 whole Cloves(optional)
• 0.5 tsp Black pepper
• 0.75 tsp Salt
• 1 tsp Brown sugar(optional)
• 2 tbsp Olive oil
• 120 ml Water

Instructions

1. 1

   Prep (25 minutes): Cut chicken into bite-size pieces. Finely chop the onion. Mince garlic and grate ginger. Measure spices and set aside.

2. 2

   Roast and bloom spices (about 10 minutes): In a heavy pot, heat oil over medium heat. Add cinnamon (if using) and cloves (if using), then add onion and cook until softened and lightly golden, 6–8 minutes. Stir in garlic and ginger for 1 minute.

3. 3

   Build the vindaloo base (about 10 minutes): Add cumin, coriander, turmeric, Kashmiri chili powder, black pepper, and salt. Cook, stirring constantly, until the spices smell toasted, about 2–3 minutes.

4. 4

   Tamarind-vinegar tang (about 5 minutes): Stir in tamarind paste and vinegar. Add water and bring to a gentle simmer. If using brown sugar, stir it in now to balance the sourness.

5. 5

   Simmer the chicken (about 45 minutes): Add chicken to the pot, coat well in the sauce, and reduce to low. Cover and simmer until chicken is very tender and the gravy thickens, stirring every 10–15 minutes, about 45 minutes. Uncover for the last 5 minutes to reduce to your preferred thickness.

6. 6

   Finish and serve (about 5 minutes): Taste and adjust salt/vinegar balance. Rest 5 minutes, then serve hot.