PREPARATION

1. In a mixing bowl, add 450 grams chicken, 50 milliliters vinegar, 1 teaspoon cumin, 1/2 teaspoon turmeric, 1/2 teaspoon salt and mix well.
2. Marinate for 30 minutes.
3. Take a pan, add 1 bay leaf, 7 black pepper, 2 cardamom pods, 7 cloves, 7 dry red chili and stir for about 2 - 3 minutes. Transfer this into a blender and blend all the ingredients.
4. Add 7 garlic cloves, 1/2 inch ginger, 2 green chili, 1 tablespoon tamarind paste, 1/2 teaspoon cinnamon in a blender and blend all the ingredients well.
5. Heat 2 tablespoons oil in a pan, add 60 grams onions and saute for 2 - 3 minutes. Add the red chili paste, garlic paste and stir well. Cook for 2 - 3 minutes.
6. Add the marinate chicken and mix well. Add 1/2 teaspoon salt, 70 milliliters water and mix well. Cook for 8 - 10 minutes.
7. Garnish with coriander.
8. Serve hot.