Preparation: for this dish has to be done in the morning to be ready for dinner.
1 whole chicken 3 green hot chilies 6 cloves garlic 2 tsp. coriander leaves chopped 2 x 2 inch ginger 5 Tbsp. tomato puree 8 cloves 3 Tbsp. vegetable oil 2 x 2 inch cinnamon 5 Tbsp. vinegar 10 black peppers 5 Tbsp. yogurt, plain 1 1/2 tsp. salt
Skin the chicken and cut it into medium sized pieces. Grind next 8 ingredients (spices), adding very little water into a fine paste. In a saucepan mix chicken pieces with the spice paste and 1/4 cup of water and boil on high flame until water evaporates. By this time, chi chicken would have been half cooked. Make a sauce by mixing last 4 ingredients in a wide-mouthed bowl. Dip each chicken piece in the sauce and arrange in a baking tray. Pour the leftover sauce over the chicken pieces and refrigerate for 8 to 10 hours. (Rearrange the chicken pieces once during this time so that each piece would have a good coating of the sauce.) After 10 hours, remove tray from refrigerator and keep it at room temperature for 15-20 minutes. Then bake in the preheated oven at 350 degrees F. for 1/2 hour or until it is well done.