To begin making the Chicken Vindaloo recipe, soak the whole chilies, garlic cloves and ginger in the white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a mixer grinder.

Make diagonal cuts on the surface of chicken legs and smear them with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

Dry roast the spices - cloves, whole cardamoms, cinnamon powder, peppercorns and cumin seeds on low flame till fragrant. Grind to a powder when cool.

In a heavy bottom pan, heat oil on medium flame and add mustard seeds.

When they begin to splutter, add onions and fry till they turn golden brown.

At this stage, add the marinated chicken along with all the juices and liquid in the pot.

Fry till the chicken is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander and serve hot.

Chicken Vindaloo is perfect to be served with steamed rice or pav and makes a perfect sunday brunch meal.