Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes.
Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside.
Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly.
Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge.
Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle.