Chicken Vindaloo (Restaurant Style)

Ingredients

• 1½ teaspoon cumin ((or 1 teaspoon ground cumin))
• 2 inches Ceylon cinnamon ((or ¼ teaspoon ground cinnamon))
• 6 cloves ((⅓ teaspoon ground cloves))
• 10 black pepper corn ((or ½ to ¾ crushed black pepper))
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• ½ teaspoon mustard seeds ((or ¼ teaspoon ground mustard))
• 1½ tablespoons coriander seeds ((or 1 tablespoon ground coriander))
• 2 green cardamoms ((optional, ¼ teaspoon ground cardamom))
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• 20 dried Kashmiri red chilies (soaked in vinegar + ¼ cup hot water for 10 mins (or use 1¼ tbsp Indian chili powder))
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• ¼ to ⅓ cup (60 to 80 ml) vinegar ((malt/goan/red wine/ apple cider))
• 10 (25 grams) garlic cloves ((or 2 tablespoons fine grated))
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• 1½ inch (25 grams) ginger ((or 2 tablespoons fine grated))
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• 2 lbs. (¾ to 1 kg) skinless bone-in chicken ((or 1½ lbs. boneless chicken))
• ½ teaspoon turmeric
• ¾ to 1 teaspoon sea salt
• 3 tablespoons oil ((I use coconut oil))
• 2 cups (250 grams) onions ((2 medium, fine chopped or processed))
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• 2 small tomatoes ((optional) (pureed) )
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• 1 teaspoon sugar ((optional))
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• ¼ to ½ cup hot water ((adjust as required))
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