Clean, cut up and season the chicken with half of the onion, chive, 3 cloves of garlic, chadon beni, fine leaf thyme, and salt and pepper to taste. Marinate for at least 3 hours.

Cut up the pimento pepper, the other half of onion and the 2 cloves of garlic and set aside.

Heat oil over medium flame and add the curry. Cook for 1 minute. Add the onion and garlic. Cook until it gets sticky in the pot.

Add the chicken and stir. Let the curry evenly coat the chicken. Add the amchar masala powder.

Let cook for about 5 minutes. Note: During this time the chicken will exude it's own "water" as it cooks. What we want is most of the water to evaporate while the chicken cooks. Add about 1 cup water, Cover the pot and let simmer until the chicken is fully cooked (about 10 - 15 minutes). Note: Check the water level occasionally.