Chicken Moile...tradional yet with a dash of difference

Chicken Moile...(read as mo..elll...)
this is been my classic favourite and nothing can ever take the place of this especially the recipe taught to me by my mum
My mum is a manglorean and chicken moile is a classical traditional east indian dish, but the way my mum makes it, it beats the original recipe.
The original recipe includes sugar and kismis and kajus but this one is different, its tradional, spicy and indeed something you will love eating

This recipe has a secret, to make it more tasty, you make it a day earlier and it will taste even better as the spices blend in it completely.

Ingredients
1-1.5 kg chicken cut into pieces
6-7 onions
15-25 flakes of garlic
2" piece of ginger
3 chillies
3-4 tbsp of bottle masala
1/2 cup of vinegar
2 tomatoes
Whole spices - Pepper, Cardamom, Cinnamon, Cloves,
Curry leaves
Salt, Turmeric,oil
2 potatoes

1. In a vessel, marinate chicken with salt and turmeric powder for half hour
2. Cut onions into round fine slices
3. Chop garlic into fine long slices and similarly cut ginger too into fine long 1/2'' slices
4. Chop chillies too fine
5. Chop potatoes into round medium slices. Add salt and turmeric powder and keep aside for ten minutes
6. Chop 1 tomato finely
7. In a kadai, heat sufficient amount of oil.
8. Fry the marinated chicken till golden brown and its almost cooked.
9. Remove it from flame and let the oil drain.
10. In another frying pan, fry the potatoes till it gets a nice golden brown colour and is cooked and crispy
11. In the same kadai of the chicken, add a little more oil fry the onion till they are translucent.
12. Take out the onions from the kadai once it looses its colour and keep it in a plate.
13. Similarly fry the ginger, garlic and chilies in the same kadai. Once it fries, looses it odour and gets to a brownish colour, take it off from the flame and add it to the other side of the plate
14. Similarly fry the chopped tomato in the same oil and place it in the plate.
15. Now fry the whole spices and curry leaves(kadipata) in the same manner and once they began to crackle, take it of from the flame and add it to the plate
16. Check on the potatoes not allowing it to get burnt and if ready switch off the gas and let the oil drain
17. In the same kadai, add a little more oil and fry the 3 tbsps of bottle masala. Once its done take it off.
18. Now take another thick bottomed vessel, add all the fried ingredients from the plate, add the fried chicken to it,
19. Add the cup of vinegar(3-4 tbsps)
20. Add water to give it a semi curry consistency. 
21. Let it cook for a while. The aroma is now gonna spread in your whole house
22. the other tomato can be cut into 4 halves and added to it as a garnish along with chopped coriander leaves
23. If you feel its very spicy, add a pinch of sugar(usually not needed)

This is a whole christmas royal meal in itself and its very very tasty, It has loads of efforts but its worth taking the effort for any feast .

If you feel the vinegar is more, add water to balance it, or initially keep adding little little,