2 pounds of boneless chicken pieces - cubed
5 tablespoons oil
3 medium onions - finely chopped
salt to taste
For Vindaloo Masala
4 teaspoons kashmiri chilli powder
2 teaspoons dhania jeera powder
1 teaspoon garam masala powder
6 to 8 garlic cloves - finely chopped OR 2 tablespoons of garlic paste
1 teaspoon tamarind paste
1 teaspoon sugar
1 teaspoon salt
1/4 cup vinegar
In a bowl - mix all the ingredients for the vindaloo masala. Mix very well - do not add water. Leave it aside. Use part of the masala to marinate the chicken pieces in and let it stay for 15 to 20 minutes.
In a kadhai - add the oil and when it gets hot, add the onions and fry till they turn golden brown. Then add the remaining vindaloo masala and mix well. Add 1/2 cup of water. To this add the marinated chicken pieces. Mix well and let it cook. Generally cooks in 20 to 30 minutes. The gravy should be a thick consistency as in the picture. Add water only if required. Check salt and add if needed.
Serve with Naan or Neer Dosa - If serving with rice the gravy needs to be a little less thick.
This is a dish generally prepared with lamb. If using lamb, cook it in a pressure cooker for upto 3 whistles - lamb cooks faster in a pressure cooker.