Wash chicken with water and vinegar. Remove any white residue from the meat.

Season with thyme, geera, chopped garlic, onion, chadon beni, curry powder, and pimento. Mix well and let marinate for at least 1 hour, preferably overnight.

Heat oil in a medium-hot pot.

Add whole garlic cloves and sauté until dark brown.

Add the marinated chicken and chopped hot pepper. Stir to coat in the oil and spices.

Add small splashes of water (about ½ cup at a time) to prevent sticking. Avoid adding too much — this dish should be dry, not saucy. Continue adding water as needed until chicken is cooked through.

Taste and adjust for salt and pepper. Add pepper sauce if more heat is desired.