For marinade: clean & wash the chicken pieces, pat dry them on kitchen towel, marinate the chicken pieces with apple cider vinegar mix, add ginger garlic paste+ mixed with red chilli paste mix well, add plain yogurt, kashmiri chilli powder, 1/4 tsp salt and mix well, cover and keep aside for 15 mins.

Heat oil in a wok, add whole spices (cumin seeds, cassia & regular cinnamon sticks, cloves, green cardamoms & whole red chillies) cook for 1 min, add chopped garlic, saute for 1 min, add chopped onions, ginger garlic paste+ fresh red chilli paste cook till light brown, add fresh tomato puree and mix well, add spices(kashmiri chilli powder, coriander powder, nutmeg powder & garam masala powder) mix well, cook till oil is separate, add marinate chicken in and mix well and finally add water 💦 mix.

Let it boil and Cook till chicken is tender and gravy leaves oil from the side, the consistency of gravy should be semi thick and serve hot with plain rice 🍚, naan & salad.

Note & tip: traditional tanzanian spicy chicken curry is made on local charcoal stove, because the recipe is cooked on low charcoal heat which helps to cook chicken on its own juice and later added water for the gravy and increased the heat,I myself have used the traditional method but it's fine if you like to cook on model hot plates or gas stoves, but the flavor will be little different. Tip: if you like to garnish, just use finely chopped coriander leaves 🌿 or just serve as show above photo.