• In a mixing bowl, marinate the chicken pieces with vinegar, yogurt, 1 tablespoon salt, turmeric, cumin powder, coriander powder, kashmiri chili powder and dried fenugreek leaves. Mix it around and let it marinate for a minimum of 4 hrs. Letting it marinate overnight in the fridge will bring out the best flavor.
• When preparing the curry, take a heavy bottom pan and pour the oil followed by the suagr, chopped garlic and ginger. Stir it around for 1 minutes.
• Scatter the onion and sprinkle rest of the salt. Let the onion cook for 5 to 7 minutes or until it's golden brown in color.
• Add the marinated chicken and stir it around. Let it sear for 5 minutes.
• Pour the tomato puree, cinnamon powder, nutmeg and stir it aorund. Cook for 5 minutes.
• Pour 1 and ½ cup water, mix it aorund and let it simmer for 20 minutes. Depending on the quantity of meat, the typieof meat and the size of meat. The cooking time will change.
• Once the chicken is cooked through taste for salt and add more if needed.
• 
  To prepare the Salli (fried potatoes)
• Wash and slice the potatoes into thin matchsticks. You could use a food processor too.
• Soak the sliced potaoes in water with salt for 30 minutes.
• Then drain and pat dry in a kitchen towel.
• Take a large skillet and add enough oil to fry the potatoes.
• Fry the potatoes until golden brown, then drain off the excess oil on a kitchen towel.
• Sprinkle little salt and shake the fried potatoes.

When serving the dish, warm the chicken a little bit, top it with the fried potatoes, squeeze lemon juice and enjoy with rice, paratha or Naan.