Chicken in milk

I know this one sounds weird and interesting. But it tastes like heaven and no, the milk does not curdle.

Ingredients (serves 4):
Half kg chicken cut into medium pieces
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbsp vinegar
4 cloves garlic chopped fine
2 large onions chopped coarsely
2 cloves
2" piece of cinnamon
1 star anise
1 tbsp peppercorn
1 bay leaf
1 cup milk
3 tbsps oil
salt to taste

Method:
Put the chicken with the vinegar, salt, a little water and ginger-garlic paste in a pressure cooker and steam for 2 whistles. Drain and reserve the stock
Make a coarse powder with cloves, cinnamon, star anise and the peppercorns.
Now heat the oil in a pan, gently fry the chopped garlic and onions, add the bay leaf, then fry the drained chicken in it for 3-4 minutes till it is brown. When almost done, add the grounded powder and the stock and cook on a medium flame till them meat is done.
Finally add the milk, cover and simmer for 3-4 minutes more till the milk reduces and the meat looks succulent.
Serve hot with bread or rice.