1. Dry-roast all but 1tbsp of the jeera and set aside.
2. Heat oil in a pressure cooker or any vessel and fry onions to pink.
3. Add the whole spices, jeera/cumin, peppercorns, green chili and garlic-ginger paste and fry well for 2 minutes.
4. Add the stock cube with little water and cook for another 2 whole minutes.
5. Add the chicken pieces along with the turmeric and coriander pwds - mix well and cook to an even light brown on all sides of the chicken, on medium flame.
6. Cover and cook until the chicken is cooked (1 whistle on high flame and simmer for 5 mins, if using a pressure-cooker).
7. Open, add vinegar, curry leaves, the roasted jeera/cumin and the garam masala pwd.
8. Mix well and cook for another 5-6 mins.
9. Serve hot with steamed rice or fresh rotis.

Recipe courtesy Lilchefsworld