Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 8.Serve

   Serve the spicy chicken leg curry hot with rice, naan, or roti.