Place quartered onion and chicken into the pot and cover with just enough water, bring to boil, turn down heat and simmer for 20 minutes
Make paste out of the other onion, garlic, and chili powder
Heat 1-2 tbsp oil, saute paste, don't let it to brown
Take out chicken drumstick with slotted spoon and mix gently into the sauted paste; turn to coat (reserve 1 1/4 cup stock)
Add in cloves and grated nutmeg, stir gently
Add in tamarind juice and soy sauces, stir gently
Pour in the reserved stock, adjust the flavor, and cook for another 20-25 minutes until gravy thickened/lessen and chickens are cooked.
Serve with salad and warm rice