1. Heat oil in a pan and fry the onions and chopped garlic lightly.
2. Add the chicken and mix in the garlic paste.
3. Saute for about 5 minutes on medium heat.
4. Add the chilli powder, tumeric powder, cinnamon, cloves, cardamom, red chillies, pepper corns and salt.
5. Add half a cup of water and cook till the chicken is tender and the gravy is quite thick.

Note: This recipe can be adapted to meat as well. Left over beef or lamb roast can be made into a delicious Country Captain Fry or a cold meat curry if desired.

Recipe courtesy: Anglo-Indian Recipes