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1 In A Small Bowl, Mix Together The Salt, Ground Coriander, Cumin, Ground Cloves, Cinnamon, Ground Cardamom, Black Pepper, Chili Powder, And Turmeric. Set Aside. 2 Rinse Chicken, Pat Dry. Cut Into 1-Inch Pieces. Put Into A Bowl And Sprinkle The Spice Mix Over All The Pieces. Coat Well And Let Sit For 30 Minutes At Room Temperature Or In The Refrigerator For 1 To 2 Hours. 3 In A Large Skillet Heat 1 Tbsp Oil On Medium High Heat. Add The Onions And Jalape
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