Spicy Chicken Leg Curry
Summary
- 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 Oil 100ml
- Onions 2
- Tomatoes 3
- Chicken Legs 1kg
- Water 100ml
All Ingredients - Spices & Aromatics
- Chilli Powder 1 tsp
- Turmeric Powder 2 tsp
- Garam Masala 1 tsp
- Salt 1 tsp
- Ginger Paste 2 tsp
- Bullet Chilli 1 (sliced)
- Cumin Seeds (Jeera) 1 tsp
- Dried Fenugreek (Methi) 1 tsp
- Coriander 1 bunch (chopped)
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Step-by-Step Instructions
Step 1: Sauté Onions
Heat 100ml of olive oil in a pan. Add 2 chopped onions and until they turn golden brown, stirring occasionally for about .
Step 2: Add Tomatoes
Add 3 chopped tomatoes to the pan with the onions. Stir and cook until the tomatoes soften and blend into the mixture, which should take about .
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 until the oil begins to separate.
Step 4: Simmer Masala with Water
Pour 100ml of water into the masala. Stir thoroughly and let it for , 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 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 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 .
Step 8: Serve
Serve the spicy chicken leg curry hot with rice, naan, or roti.
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