Spicy Chicken

Ingredients

Quantity	Measure	Ingredients	Description
1/2	Kilogram	Chicken Boneless	Cleaned, and Washed. Cut in pieces.
1	Tablespoon	Vinegar	For Marinade:
1	Tablespoon	Chilly Powder, Red	For Marinade:
1/4	Teaspoon	Turmeric Powder	For Marinade:
1/2	Teaspoon	Salt	For Marinade:
4	Nos.	Cloves (Lavang)	Pound to a powder
1	Sticks	Cinnamon (Dalchini)	Pound to a powder
2	Tablespoon	Cooking Oil	For Tempering
1	Teaspoon	Mustard Seed (Sarson)	For Tempering
1	Large	Onion	Sliced, For Tempering
1	Teaspoon	Coriander Powder	For Tempering
1/2	Teaspoon	Jeera Powder	For Tempering
1/2	Tablespoon	Ginger Paste	For Tempering
1/2	Tablespoon	Garlic Paste	For Tempering

Method

Cut the chicken into pieces and apply ingredients set aside for marinade for ahour.

In the meantime, powder in a mortar and pestle, or a dry grinder, the cinnamon ancloves. Keep aside.

Start tempering, by heating oil in a deep vessel, and first put the mustard seeds, anwhen they stop to splutter, add the other ingrents, set aside for tempering. First fry thsliced onions, and then the masala powders. Add the ginger garlic paste and fry.

Add the marinated chicken pieces, and fry and let the same get cooked, and adany marinade masala that is left in the dish, and wash it with a little water and add ththe chicken dish.

When the chicken is sufficiently cooked, taste it and if vinegar and salt is less, addaccording to your taste. Let it simmer on low flame, and cook for some more time, and if the gravy is less, you may add some hot water to get a decent curry consistency.

You may serve the chicken with some fried potatoes, in slices or potato sticks with someketchup.