Step-by-Step Instructions

1. 1.Marinate the Chicken

   Combine the chicken legs with mild chili powder, cumin powder, coriander powder, turmeric powder, and salt in a bowl. Mix well to ensure all chicken pieces are evenly coated with the spices. Set aside to marinate while preparing other ingredients.

2. 2.Sauté Onions and Green Chili

   Heat 2 tablespoons of oil in a pan over medium heat. Add the sliced onions and green chili to the hot oil. Sauté for approximately 4-5 minutes, stirring occasionally, until the onions become light brown and translucent.

3. 3.Add Ginger-Garlic Paste

   Once the onions are translucent, add the ginger-garlic paste to the pan. Fry for a few minutes, stirring continuously, until the raw aroma of ginger and garlic disappears and the paste is well incorporated with the onions.

4. 4.Incorporate Tomatoes

   Add the finely chopped tomatoes to the pan. Cook for 1-2 minutes, stirring until the tomatoes soften and blend into the onion mixture.

5. 5.Cook the Chicken

   Add the marinated chicken pieces to the pan with the sautéed mixture. Mix everything thoroughly, ensuring the chicken is well coated with the masala. Cook for approximately 3-4 minutes, stirring occasionally, until the chicken pieces become firm.

6. 6.Add Water and Simmer

   Pour sufficient water into the pan to create your desired gravy consistency and to allow the chicken to cook through. Stir well. Add a portion of the chopped coriander leaves. Cover the pan with a lid and increase the heat until the mixture starts to bubble. Then, reduce the heat to low and let it simmer for 8-10 minutes, or until the chicken is tender and fully cooked.

7. 7.Garnish and Serve

   Once the chicken is cooked and the gravy has reached your desired consistency, switch off the heat. Garnish with the remaining fresh chopped coriander leaves. Serve hot with bread or rice.