Chicken Vindaloo

• chicken↗1 - 3 1⁄2 lb

  quartered and skinned

• salt & freshly ground black pepper
• ghee or butter↗
• garlic↗3 cloves

  peeled and minced

• yellow onions↗2 cups

  finely chopped

• ginger powder↗2 tablespoons
• cumin powder↗2 teaspoons
• yellow mustard seeds2 teaspoons

  ground

• cinnamon↗1 teaspoon

  ground

• cloves↗1⁄2 teaspoon

  ground

• turmeric↗1 tablespoon
• cayenne pepper↗1 1⁄2 teaspoons
• paprika↗1 tablespoon
• lemon juice↗2 teaspoons
• distilled white vinegar↗2 tablespoons
• teaspoon brown sugar↗1
• teaspoons salt↗2
• cups water↗2
• tamarind paste
• tablespoons dried tamarind, mixed with2
• tablespoons hot water, worked through a sieve, discarding the seeds2

Step-by-step instructions

1. 1

   Salt and pepper the chicken quarters. Heat a large frying pan and brown the chicken in the Ghee. You will have to do this in two batches.

2. 2

   Remove the chicken to a 6-quart stove-top covered casserole, leaving the fat in the pan.

3. 3

   Add the garlic and onion to the pan and sauté until golden brown.

4. 4

   Add to the casserole along with the ginger, cumin, mustard seed, cinnamon, cloves, turmeric, cayenne, and paprika.

5. 5

   Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.

6. 6

   Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with garnishes.

7. 7

   Ghee: Butter that is cooked to separate the clear butter fat from the milk solids and moisture, an ingenious method that allows butter to keep for long periods of time.

8. 8

   Tamarind: Tamarind paste and concentrate, fresh products, are available in the produce section of many ethnic markets. Both products, made from the tamarind pod, need to be reconstituted.