1. Cut chicken, separate legs and thighs, back and split breast. 2. Heat
oil over high heat. Add onions fry till golden brown. Take care not to burn
them. 3. Add garlic, ginger and tomatoes. Fry till a smooth paste. 4. Add
chicken, add water, bring to a boil, add salt. Cover pot and lower heat.
Add chili to make it hot if desired. 5. Stir constantly to avoid burning
and coat the chicken pieces evenly. 6. After the chicken is done, add
vinegar and cook for another 5 minutes on a very slow fire. Sprinkle Garam
Masala and serve.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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