Take chilli powder, coriander powder, turmeric powder in a small bowl.

Add vinegar, salt, and mix well with a little water to make a thick paste for the marinade.

Score the chicken pieces, and coat with the marinade. You can dust with some pepper powder to add an extra flavour note.

You can keep it aside for 10 minutes, but that's purely optional.

Heat a non-stick pan, and add some oil just enough to coat the surface.

Slowly place the chicken pieces on the pan. Let it fry on a medium heat for a minute.

Turn them over, and fry for another minute.

Now close the pan with a lid, and let the chicken cook for five minutes in the steam.

Open the lid, increase the flame, and fry the chicken to get a crispy consistency on the outside.

Fry while turning them over frequently so that they don't burn.

Once the chicken cooked perfectly, take them off the pan, garnish with some coriander (cilantro) leaves and serve with a dash of lime.