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In a blender, combine ¼ cup vinegar, garlic, ginger, paprika, sugar, cloves, turmeric, cumin, cayenne, cinnamon, salt, pepper, and 3 tablespoons water. Puree until smooth.
Pour the mixture into a medium bowl and add the chicken. Toss to coat and let stand at room temperature for 15 minutes.
In a large Dutch oven, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
Stir in the tomato paste and cook until fragrant, about 30 seconds.
Add the chicken and marinade to the pot and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
Stir in the remaining 2 tablespoons vinegar and 1 cup water. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the chicken is tender, about 35 minutes.
Adjust the seasoning with salt and pepper to taste. Serve with basmati rice.