Ingredients:
1 kg Chicken thigh and breast pieces, quartered with bone
Marinade prepared with 1/2 cup vinegar(toddy preferably), 1 tablespoon ginger-garlic paste(freshly prepared, if you can spare the time, otherwise use ready-made paste), 2 tablespoons red chilly powder, 2 tablespoon sugar, powder of 5 cloves and 1/2 inch piece of cinnamon, and salt as per taste.
Oil for frying
Method:
Marinate the Chicken thigh and breast pieces(skin removed) in the marinade sauce for at least 8 hours or leave it overnight, even better( the longer you marinate the meat the tastier it is!).
When ready to cook the chicken. Heat oil (about half a cup in a pan) and put in the marinated chicken pieces. Do not close the pan. But keep the flame low otherwise the chicken will get burnt on the outside and remain uncooked inside. Turn the piece every few minutes.
Take out when cooked and crisp(not burnt!) and serve hot with slices of onion and lemon or cabbage raita(cabbage sale with yogurt dressing) and Naan bread.
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