Combine all vindaloo spice mix ingredients in a container.
Mix garlic paste, vinegar, spice mix, oil, and salt into a paste.
Rub the paste onto the chicken and carrots and marinate for one hour.
Preheat the oven to 200°C.
Heat oil in a wok and fry cinnamon and garlic until translucent.
Add onions and cook until light brown before adding spice mix.
Stir in tomatoes, vinegar, and sugar then cook for 3-5 minutes.
Add chicken stock, simmer for 5-6 minutes, then season with salt and coriander.
Roast chicken and carrots on a tray for 15 minutes.
Baste the chicken and roast for another 15 minutes.
Rest the chicken for 10-15 minutes after removing from the oven.
Melt butter with chilli, lime juice, chaat masala, and sugar in a pan.
Cook sweetcorn in the butter mixture until warm and garnish with coriander.
Joint the chicken and serve with carrots, corn, gravy, and watercress.