1 whole chicken
6 cloves garlic
2x2 inch ginger
8 cloves
2x2 inch cinnamon
10 black peppers
1 1/2 tsp. salt
3 green hot chilies
2 tsp. coriander leaves, chopped
5 tbsp. tomato puree
3 tbsp. vegetable oil
5 tbsp. vinegar
5 tbsp. plain yogurt

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, 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 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 for 1/2 hour or until it is well done.

Preparation for this dish has to be done in the morning to be ready for dinner.