Spicy Indian Chicken Vindaloo

1.Soak the dried Kashmiri and Guntur chilies in hot water for 20-30 minutes until softened. Drain, reserving a little soaking water.

2.In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds for 1-2 minutes until fragrant. Let cool.

3.Combine the soaked chilies, toasted spices, turmeric, cloves, cinnamon, cardamom, garlic, ginger, white vinegar, and 2 tablespoons of water in a blender or food processor. Blend into a smooth paste. Add a tablespoon of the reserved chili soaking water if needed to achieve a smooth consistency.

4.Heat the vegetable oil or ghee in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes.

5.Add the chicken pieces to the pot and sear them on all sides until lightly browned. Season with salt.

6.Stir in the prepared vindaloo paste and cook for 2-3 minutes, stirring constantly, until fragrant.

7.Pour in 1 cup of water and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the chicken is tender and the sauce has thickened.

8.Stir in the sugar, if using, to balance the flavors. Taste and adjust salt if necessary.

9.Serve the Chicken Vindaloo hot, garnished with fresh cilantro.