Mix the chicken slices with salt, garlic, onion, chilli, ginger, coriander and cumin pastes, turmeric powder, cardamom and cinnamon powders and soybean oil.
Put the meat mixture on a saucepan. Turn on the heat and cook until the water released dries to form thick gravy.
Then add 2 cups of water and cook until the water dries up to form thick gravy.
When the water has dried up, add the kaitha slices and cook with lid on and at low heat.
When the meat has been cooked and the kaitha boiled, turn off the heat. By now the oil should surface on top and a thick gravy should form.