Marinate the chicken with the first eight ingredients and keep it aside for about 30 minutes.

Heat a heavy bottom pan and add some oil. To the hot oil, add the cinnamon stick and let it get heated. Then add the onions and garlic and saute well.

When the onions get translucent, add in the chilies and saute.

Then add in all the dry powders and mix well.When the powders are cooked, add in the marinated chicken and add water. (Please note water should just be enough for the chicken to get cooked)

Mix and cover with a lid and keep at medium flame and let the chicken cook.

Once the chicken is cooked, take the lid off and reduce the water, if any to almost where the gravy gets coated to the chicken pieces.

Sprinkle some parsley (saving some for garnishing) and mix.

Put off the flame and cover with led and let the flavors get locked in.

Garnish and serve hot with either rice, Chapati or bread.