Cut chicken into small pieces without removing the skin. Wash and drain chicken.

Grind together red chilly powder, black pepper, coriander powder, turmeric powder, cloves, cinnamom, cardamom and cumin seeds into a smooth paste. Keep aside.

:- If dried whole coriander is used, fry it in a pan without oil for 1 v 2 mins., before grinding.

Marinate the chicken pieces with vinegar, soya sauce, salt and half of the above ground paste and keep it in the freezer for about 30 mins.

Crush ginger and garlic with a knife and chop it into very fine pieces.

:- Do not grind or make a paste.

Cut onions and tomatoes into half lengthwise and chop it lengthwise in thin slices.

Heat oil in a pan.

Add sliced onions and sautT on a high flame, till golden brown.

When onion is done, lower the flame and add remaining half of ground paste and sautT for a while (about 1-2 min or so).

Add the sliced tomatoes and a pinch of salt.

Bring the flame to medium and sautT, till the tomatoes get mashed up and oil starts separating from the masala.

Add ginger and garlic and stir.

Add the chicken, curry leaves and 2 cups of water and stir, till the chicken is completely soaked in the masala.

Cover and cook it on a medium flame for approx 30 - 40 mins., stirring occasionally.

Remove from the flame.

Garnish with coriander leaves, if you like.

:- Serve hot with white rice or rotti.