• 2 red onions, finely diced
• 10 dried Thai Chiles or other dried red finger chile
• 2 fresh hot green chilies, roughly chopped
• 1/2 to 1 teaspoon ground Cassia Indonesian Cinnamon 
• 10 garlic cloves, roughly chopped
• One (1/2-inch) piece of fresh ginger, peeled and roughly chopped
• 1 teaspoon ground Cumin Seed 
• 10 whole Cloves 
• 10 whole Black Tellicherry Peppercorn 
• 1 teaspoon ground Turmeric 
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 8 skinless, boneless chicken thighs (about 2 pounds), cut into bite-size pieces
• Salt and freshly ground Black Tellicherry Peppercorn 
• 2 tablespoons vegetable oil

In a blender, combine half of the diced red onions with the red chilies, chopped green chilies, cinnamon, garlic, ginger, cumin, cloves, black peppercorns, turmeric, tamarind paste, sugar, and 1/2 cup of water. Blend until everything is finely chopped. Add another 1/2 cup of water and blend until the mixture becomes a puree.

Season the chicken with salt and pepper.

In a large sauté pan, heat the oil over medium heat. Add the remaining diced onions and sauté until they become golden. Add the masala sauce to the pan and stir to combine. Cook the sauce for 5 minutes, then add the chicken pieces. Continue to cook for 18 to 20 minutes, until the chicken is cooked through.