Chicken Vindaloo is a spicy curry made with vindaloo paste. it is very flavoful

For the paste

• 5 whole dried Kashmiri dried red chili
• 2tbsp coriander seeds
• 5 cloves (laung)
• 1-inch cinnamon (dalchini)
• 3 green cardamom (elaichi)
• ¼ tsp black peppercorns
• 1tsp cumin seeds (jeera)
• 1tsp mustard seeds (rai)
• 8 cloves garlic
• 1-inch ginger
• 2tbsp vinegar
• 1 tbsp tamarind paste
• ¾ cup water

For the Curry

• 450 gm chicken thighs, cut into 2-inch pieces
• 4tbsp oil
• 2 cup onions, diced
• ½ tsp turmeric
• 1tsp salt to taste
• ¼ cup water

• Heat a pan and add all the dry spices
• Saute for a minute until they are fragrant and slightly browned then turn off the heat
• Transfer the whole spices to a grinder. Add ginger, garlic, tamarind paste, and vinegar.
• Add ¾ cup water and grind to a smooth paste
• In a large bowl, add the chicken pieces. Add the vindaloo paste to the chicken.
• Mix well and refrigerate for 15 minutes to overnight
• Start the pressure cooker in saute mode and heat oil in it
• Add onions and saute for about 4 minutes until they turn golden brown
• Add turmeric and salt.
• Add the marinated chicken and saute for 3 minutes, while stirring frequently
• Mix in any remaining vindaloo paste from the marinade in ¼ cup water and add to the cooker
• Pressure cook for 5 minutes then do a 5 minute Natural Pressure Release. 
• Stir the curry and Serve