Chicken Vindaloo

Soak the dried Kashmiri red chilies in hot water for about 1 hour until softened.

In a blender jar, combine cumin seeds, mustard seeds, coriander seeds, black peppercorns, cinnamon stick, cloves, green cardamoms, fenugreek seeds, garlic cloves, ginger pieces (if using), paprika, and turmeric powder. Add apple cider vinegar and diced tomatoes. Blend into a smooth paste. If needed, add a tablespoon or two of water to help blend.

In a large bowl, combine the chicken pieces with the prepared vindaloo masala paste, vegetable oil, and salt. Mix well to ensure each piece of chicken is evenly coated.

Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.

Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan or wok over medium-high heat. Add sliced onions and a pinch of salt. Sauté until they turn golden brown, then lower the heat to medium-low and continue cooking until softened.

Add 2 tablespoons of the vindaloo masala paste to the pan with the onions. Fry for a few minutes, stirring constantly, until the masala is well-fried and the oil starts to separate from the sides.

Add the marinated chicken to the pan along with any remaining marinade. Stir well to coat the chicken with the masala and onions. Fry on medium-high heat for 5-6 minutes.

Add about 1/2 cup of water (rinsing the blender jar to get all the masala). Stir well, add sugar to balance the flavors, and bring to a simmer. Cover the pan and cook on very low heat for about 40 minutes, or until the chicken is tender. Stir occasionally to prevent sticking.

Uncover and stir. If the gravy is too thin, cook uncovered for a few more minutes to thicken. Adjust salt if needed.