• 125 gm. ghii
• 10 chiles, dry, red
• 10 cloves
• 10 black peppercorns
• ginger to taste
• garlic to taste
• 2 tsp. cumin
• 2 piece cinnamon
• 8 cardamoms
• 3/4 C. vinegar
• 1 chicken, cut into pieces, skin removed
• salt to taste

Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and cardamoms in a little of the vinegar to make a fine paste. Apply 2/3 of this masala to the chicken pieces along with salt and remaining vinegar; set aside to marinate.

Fry remaining masala in the ghii, add chicken, cover, cook until chicken is tender and vinegar dries.

From: (Poultry Advisor, ~1970)