This recipe features a rich and spicy chicken leg curry, prepared with a base of sautéed onions and tomatoes, infused with aromatic Indian spices. The chicken is cooked until tender in a thick, flavorful gravy, making it a perfect hearty meal.
All Ingredients - Main Ingredients
Olive Oil100ml
Onions2
Tomatoes3
Chicken Legs1kg
Water100ml
All Ingredients - Spices & Aromatics
Chilli Powder1 tsp
Turmeric Powder2 tsp
Garam Masala1 tsp
Salt1 tsp
Ginger Paste2 tsp
Bullet Chilli1 (sliced)
Cumin Seeds (Jeera)1 tsp
Dried Fenugreek (Methi)1 tsp
Coriander1 bunch (chopped)
Step-by-Step Instructions
Step 1: Sauté Onions
Heat 100ml of olive oil in a pan. Add 2 chopped onions and sauté until they turn golden brown, stirring occasionally for about 5-7 minutes.
Step 2: Add Tomatoes
Add 3 chopped tomatoes to the pan with the sautéed onions. Stir and cook until the tomatoes soften and blend into the mixture, which should take about 5-7 minutes.
Step 3: Incorporate Spices and Aromatics
Add 1 tsp of chilli powder, 2 tsp of turmeric powder, 1 tsp of garam masala, 1 tsp of salt, 2 tsp of ginger paste, and 1 sliced bullet chilli to the pan. Stir well to combine all ingredients and cook the masala for 3-5 minutes until the oil begins to separate.
Step 4: Simmer Masala with Water
Pour 100ml of water into the masala. Stir thoroughly and let it simmer for 2-3 minutes, allowing the flavors to meld and the gravy to slightly thicken.
Step 5: Add Chicken Legs
Place 1kg of chicken legs into the pan with the simmering masala. Stir gently to ensure each chicken piece is fully coated with the spice mixture.
Step 6: Cook Chicken
Cover the pan with a lid and cook the chicken for 20-25 minutes on medium heat, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking. The chicken should turn golden brown.
Step 7: Finish with Herbs and Spices
Remove the lid. Sprinkle 1 tsp of cumin seeds (jeera) and 1 tsp of dried fenugreek (methi) over the chicken. Add a generous amount of chopped fresh coriander. Stir everything together for 1-2 minutes.
Step 8: Serve
Serve the spicy chicken leg curry hot with rice, naan, or roti.
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