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)
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