Heat the vegetable oil in a large pan over medium heat.

Add the chopped onions and cook until they start to soften and turn golden brown.

Stir in the minced garlic, grated ginger, and chopped red chillies. Cook for another minute.

Add the turmeric and paprika to the pan, stirring well to coat the onions and spices.

Add the chicken pieces to the pan and cook until they start to brown on all sides.

Stir in the tomato puree, white wine vinegar, and sugar. Mix well to combine.

Pour in the water and season with salt to taste. Stir everything together.

Reduce the heat to low, cover the pan, and simmer for about 20 minutes or until the chicken is cooked through and the sauce has thickened.

Taste and adjust seasoning if needed.

Garnish with freshly chopped coriander leaves before serving.