Ingredients:

• 6 pieces – Chicken Legs
• 3 to 4 – Bay Leaves
• 2 medium size – Onion (cut into thin strips)
• 1 tsp (paste) – Ginger
• 1 tsp (paste) – Garlic
• 1 bunch – Dhania (coriander Leaves)
• 4 to 5 – Green chillies
• 3 tbsp – Curd
• 1 /2 tbsp – Turmeric powder
• 1 – Ghee
• 4 to 6 tbsp – Cooking oil
• Sugar to taste
• Salt to taste
• – Garam Masala:
• 5 to 6, (Coarsely Crushed) – Cardamoms
• 2 to 3 (Coarsely Crushed) Cloves

Method:

1. Take the chicken legs and marinate it with curd, a pinch of salt and turmeric powder for 30 min.
2. Take the coriander leaves and the green chillies and grind it well in a grinder for 1 min and make a paste.
3. In a pan, add oil, ghee and heat it.
4. Then add sugar, crushed garam masala, bay leaf and stir a little. Then add the onion pieces, ginger and garlic paste and fry till light brown.
5. Add the marinated chicken, mix well with the spices in the pan over medium heat.
6. Cook, covered, for some time until the chicken becomes tender and the gravy thickens.
7. Now add the dhania paste and salt according to your taste. Cook for another 5 – 10 mins over in low flame. Serve hot with rice or chapattis.

Recipe courtesy of Debleena