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In a large bowl add lemon juice to chicken, wine vinegar, garlic and ginger paste together with the dry spices and mix to combine. Cover and refrigerate for 3/4 hours.
Heat oil in a large saucepan on high heat add the spices with onion and mix well so that the onion does not stick to the bottom of the pan cook, stirring till the onion turns brown making sure it does'nt burn. Add the chicken mixture and cook stirring for 5min on medium to high heat. Reduce heat cover and simmer for 15 to 20min till the chicken is cooked through.
To serve garnish with some fresh coriander and pre-fried onions. Serve with indian flat bread.