Cut chicken into fairly large pieces.

Cook chicken uncovered with chilly powder, coriander powder, turmeric, vinegar, crushed ginger and salt with enough water to cover it.

:- 2 cups should suffice.

While the chicken is cooking, powder cardamom, cloves and cinnamon.

Add this powder to the chicken when its half cooked.

Mix well and continue cooking with the lid off.

Take the pot off the flame when the chicken is done and the gravy is thick.

Tip:- If you feel the chicken is cooked but the gravy is not yet thick do the following. Using a slotted spoon take the chicken out of the gravy and allow the gravy to simmer until its thick. Once the gravy is thick you may return the chicken to the pot and mix well so the chicken will have a nice coating of the gravy. 7)Heat oil just enough to cover the bottom of the chicken in a pan.

:- You do not want the chicken swimming in the oil.

Fry the cooked chicken.

Once you¦re done frying all the chicken pieces, place them on a couple of paper towels to drain them.

Fry the sliced onions in the left over oil.

Add curry leaves, black pepper powder, the left over gravy and the already fried chicken pieces and saute for a few mins.

Garnish with coriander and mix well.

Tip:- I normally add more chilly powder and black pepper powder since I like my chicken fry really hot. As always, play around with the spices to suit your mood!

:- You can substitute chicken with any other meat.

:- I use a mortar and pestle to crush and powder.