Chicken cut into 8 pieces 1 kilogram,
Onion sliced finely 2 medium,
Coriander seeds 1 tablespoon,
Cumin seeds 1 teaspoon,
Green cardamoms 8,
Black peppercorns 8,
Cinnamon 1 inch stick,
Ginger roughly chopped 1 1/2 inch pieces,
Garlic roughly chopped 4-5 cloves,
Green chillies roughly chopped 6,
Salt to taste,
Vinegar 3 tablespoons,
Oil 3 tablespo + to deep fry
1- Make deep incisions on the chicken pieces using a sharp knife. Heat sufficient oil in a kadai and deep fry onions till crisp and golden brown.
2- Drain on absorbent paper and reserve for garnish. Dry roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns and cinnamon.
3- Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water.
4- Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours.
5- Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally.
6- Add a little warm water if required to avoid scorching.
7- Cook for eight to ten minutes.When almost done add vinegar and cook for two to three minutes.
8- Serve hot garnished with fried onions.