Step 1

Add a splash of oil in a skillet and set to medium-high heat.

Step 2

Add peppercorns, cumin, mustard seeds, cardamom pods, cinnamon, cloves, coriander, and chilies to the pan. Roast for about 3 minutes or until slightly browned, stirring often.

Step 3

Remove the skillet from heat and add roasted spices to the blender with tamarind paste, white vinegar, garlic, ginger, and ½ cup of water. Blend until smooth.

Step 4

Once it’s smooth, your vindaloo masala paste is done.

Step 5

Add the vegetable oil to a large pot. Set to medium-high heat.

Step 6

Once the oil is simmering, add onions. Stir frequently and cook for about 10 minutes or until golden brown.

Step 7

Add chicken to pot and cook for about 4 minutes, stirring often.

Step 8

Add tomato paste and vindaloo masala. Mix well.

Step 9

Add 1 cup of water, turmeric, and salt. Mix gently to incorporate.

Step 10

Cover the pot and cook at a simmer for 45 minutes.

Step 11

Add granulated sugar and cook for two more minutes.

Step 12

Enjoy!