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Ingredients

• Chicken 2-2 1/2 lb.
• Garam Masala 1 tsp
• Salt 3 tsp
• Finely chopped tomato 1cup
• Vegetable oil 1/4 cup
• Water 1/2 cup
• Finely chopped onion 1 1/2 cup
• Fresh ginger, chopped 1 1/2 tsp
• Finely chopped garlic 1 tsp
• Vinegar 1 tsp
• Dried chili (optional) 1

Directions

• Cut chicken, separate legs and thighs, back and split breast

• Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them.

• Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained.

• Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired.

• Stir constantly to avoid burning and coat the chicken pieces evenly.

• After the chicken is done, add vinegar and cook for another 5 minutes on very low heat.

• Sprinkle on Garam Masala and coriander and serve.