In a blender, puree 6 crushed garlic cloves, 1 inch of ginger, 2 large tomatoes, 1 teaspoon of cumin seeds, and 1 tablespoon of tomato puree.
Heat 4 tablespoons of oil in a large pan and add 2 large sliced onions. Fry until soft.
Add 4 teaspoons of chili powder and 1/4 cup of water to the pan. Stir and bring to a boil.
Mix in 3 teaspoons of coriander powder and 1/2 teaspoon of turmeric powder. Cook for 1 minute.
Add 1 teaspoon of garam masala and cook for another minute. Add a little water if the paste becomes too thick.
Add 900 grams of skinless chicken and a pinch of salt to the pan. Fry for 3 minutes.
Stir in the tomato mixture and cook for 2 minutes.
Pour in 3 cups of water and 1 chicken stock cube. Cook until the meat falls from the bones.
Add 1 teaspoon of white vinegar, stir, and serve.