Soak whole chilies, garlic cloves and ginger in the white wine vinegar for about half an hour. Grind and make a paste of it.
Marinate chicken in the chili paste and let it sit in a refrigerator for at least an hour.
For the dry spice: mix cloves, cumin, cardamom, cinnamon, turmeric and peppercorn. Grind them in a spice or coffee grinder. Set aside.
Heat oil in a thick bottom pan, add mustard seeds.
Once they start to pop, add onions and fry them in oil until they turn light golden brown.
Add marinated chicken with all the juices and stir fry for a few minutes.
Add dry spices along with salt, mix it all together and cover the pan with a lid.
Let it simmer and cook until the chicken is done and curry is thick (stirring in between from time to time).
Garnish with chopped cilantro and serve hot with rice or your choice of bread.