Easy and fast. Mix 250 gm of boneless chicken leg meat with 1 tbsp of vegetable oil, ginger paste, garlic paste 1 tsp each, half cup onion paste, a pinch of coriander powder, 3 tsp of tamarind paste, 1 tbsp of red wine, 1 tsp of green chili paste, 1 tsp of crushed black pepper and salt to taste. After setting aside for 30 minutes, heat vegetable oil in wok and shallow fry the chicken pieces and keep aside. Add the spice mixture to wok followed by salt and sugar to taste. Add some water and the chicken pieces and let it be cooked covered with lid in low heat. When the gravy thickens, add brownish fried onions on it and dish out. Goes best with paratha (a type of Indian bread).