1 1/2 tsp cumin 

2 inch cinnamon stick

6 cloves

10 black peppercorns

1/2 tsp mustard seeds

1 1/2 tbsp coriander seeds

2 green cardamom

20 dried red Kashmiri chilies, soaked in 1/4 c malt/goan/red wine vinegar and 1/4 cup hot water

10 garlic cloves

1 1/2 inch ginger

2 lbs bone-in chicken or 1 1/2 lb boneless

1/2 tsp turmeric 

1 tsp salt

oil

2 onions, finely sliced

1 tsp sugar

 

Grind all the spices (cumin through cardamom). I guess toast them first? Add the chilies, soaking liquid, garlic, and ginger, and puree. Marinate the chicken in this mix for an hour or overnight.

Saute onions until golden. Deglaze with a little water. Stir in the chicken, cook until done. 

 

Source: https://www.indianhealthyrecipes.com/chicken-vindaloo/#h-recipe-card