Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine the 0.5 kg chicken legs with 1.5 tsp mild chili powder, 0.5 tsp cumin powder, 0.5 tsp coriander powder, 0.25 tsp turmeric powder, and 0.5 tsp salt. Mix well to ensure the 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. Once the oil is hot, add the 2 sliced onions and 1 green chili (slit in half). Fry, stirring continuously, until the onions turn light brown and translucent. This should take approximately 5-7 minutes.

3. 3.Add Ginger-Garlic Paste

   Reduce the heat to low. Add 1.5 teaspoons of ginger-garlic paste to the pan. Fry for a few minutes, stirring constantly, until the raw smell of ginger and garlic disappears and the paste is well incorporated with the onions.

4. 4.Incorporate Tomatoes

   Increase the heat slightly. Add the 2 finely chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and blend into the mixture, forming a cohesive base. This usually takes about 3-5 minutes.

5. 5.Add Marinated Chicken and Coriander

   Add the marinated chicken pieces to the pan. Stir well to ensure each piece is thoroughly coated with the onion and tomato masala. Add a portion of the chopped coriander leaves (about 2 tablespoons) and mix.

6. 6.Simmer the Chicken

   Cover the pan with a lid and let the chicken cook on medium heat for about 5 minutes, allowing the chicken pieces to firm up and release their juices. After 5 minutes, remove the lid, stir the chicken, and add enough water to achieve your desired gravy consistency (the gravy should be thin). Add the remaining chopped coriander leaves.

7. 7.Final Cooking

   Cover the pan again. Increase the heat to bring the curry to a boil, then reduce the heat to low. Let it simmer for 8-10 minutes, or until the chicken is tender and fully cooked. The oil should separate from the mixture, indicating it's done. You can check the doneness by piercing a chicken piece with a fork.

8. 8.Serve the Bobo Curry

   Once the chicken is cooked, switch off the flame. Transfer the Anglo-Indian Bobo Curry to a serving bowl. It is now ready to be enjoyed with bread or rice.