Ingredients
Chicken, cut into parts (1whole), canola olive oil (4 to 5 tbsp), fenugreek powder (1/2tsp), garam masala (1/2tsp), pepper (1/2tsp), cumin powder (1/2tsp), cayenne/chili powder (1 1/2tsp), turmeric powder (1tsp), coriander powder (1tbsp), milk/coconut milk (1/4c), cilantro (1c), tomato paste (2tsp), Ripe large tomato (1), onion (1), garlic (4 to 5), salt (to taste), vinegar (4tbsp).

Method of preparation:-
Take chicken small pieces of chicken, sprinkle and vinegar over the chicken and keep it in the refrigerator for about 30 minutes to marinate. Take a small bowl; mix all the powders in it to prepare masala. Take a pot or a saucepan, place it over medium heat. Heat oil in it. Add onions in it and sauté them and then add garlic in the pan, cook them until they get golden brown. Now turn down the heat to medium low and add masala in it and roast it for about 5 to 7 minutes. Increase the heat to medium and add tomatoes in it and cook them until they get melt and form a thick paste and the oil gets separate. Now add the marinated chicken in the pan and cook it on high heat until the liquids get boil. When the liquid starts boiling then turn down the heat to medium, cover the pan and keep it to cook by stirring irregularly for about 35 minutes. Add small amount of water in it to avoid the sticki8ng of chicken to the bottom of the pan. Then turn down the heat to medium low and add milk or coconut milk in it. Keep it to simmer for about 15 minutes until the chicken gets cooked. When it gets ready then decorate it with cilantro and then serve it with rice.