Make deep incisions on the chicken pieces using a sharp knife.
Heat sufficient oil in a kadai and deep fry onions till crisp and golden brown.
Drain on absorbent paper and reserve for garnish.Dry roast coriander seeds, cumin seeds, cloves, green cardamoms, black peppercorns and cinnamon.
Grind ginger, garlic, green chillies and roasted spices to a fine paste using a little water.
Add salt to the paste and apply this paste to the chicken and refrigerate for two to three hours.
Heat three tablespoons of oil in a pan, add the marinated chicken and cook covered on medium heat stirring occasionally.
Add a little warm water if required to avoid scorching.
Cook for eight to ten minutes.When almost done add vinegar and cook for two to three minutes.
Serve hot garnished with fried onions.