Peel and soak shallots in vinegar for 2 days. So do this 2 days before you make the dish.
Cut in pieces and clean the chicken and keep aside.
Wash the jalapenos and either grill or roast them on stove top in direct flame so that each peppers are charred and smoky flavor emits from them.Drain shallots from the vinegar.
Now take a big pan and heat.
Add cooking oil and temper cinnamon and cloves.
Add chopped onion and saute and cook till light golden brown.
Add ginger-garlic paste and saute for a minute.
Add tomato puree and cook for 3-4 minutes.
Now add the chicken pieces and mix well.
Fry the chicken pieces for about 5 minutes.
Now add all the powder spices mentioned above and salt.
Stir and fry till oil separates from the gravy.
Add little water. Cover and cook in low flame till chicken pieces are half done.
Now add the prepared shallots and peppers.
Mix in light hand with a spatula.
Check the consistency of the gravy. The gravy should coat the chicken and peppers nicely. Add water if necessary.
Cover and cook in low flame till chicken pieces cook completely.
Adjust the seasoning and remove from heat.
The dish will taste little tangy, smoky and spicy.
Serve this unique flavoured chicken dish hot with some chapati,roti or steam rice.
