16 pieces of chicken (legs and/or thighs)
2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cumin
3 lg. onions, chopped
1 inch cinnamon stick
1 clove
2 tsp. pickling spice
1 tsp. pepper corns (black)
1 clove garlic
1 cardamom (whole)
2 bay leaves
1/3 c. oil
1 1/2 sm. cans spicy V-8 juice
1/3 c. water
2/3 c. milk

In large bowl, mix chicken, salt, coriander and cumin. Over high heat, fry onion, cinnamon, clove, pickling spice, pepper corn, garlic, cardamom and bay leaf in oil. Add chicken, one piece at a time, into the hot oil until each is browned all around (you may remove the cooked pieces to make room for the uncooked ones). Add the water to the bowl in which the chicken was marinated (this is to save the spices used), set aside. When all the chicken is brown, add the V-8 juice and the water from the marinade bowl. Bring to a boil, cover and simmer for about 20 minutes or until chicken is done. Add milk, stir, increase heat and cook without cover for another 20 minutes.