Ingredients:
Chicken legs, skinned - 8-10
Onion, sliced thinly - 1 large
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp or to taste
Garam masala powder - 2 tsp
Potatoes, diced into large pieces - 4
Tomatoes, quartered - 3 large
Oil - 4 tbsp
Cloves - 6
Cardamom - 6 pods
Green chillies, sliced lengthwise - 6 medium
Lemon juice - 1/2 cup or to taste
Salt - about 1.5 tsp or to taste
Optional:
Boiled green vegetables (zucchini, spinach, green beans, peas) - 4 cups
Time: (cook + prep) about an hour.
Servings: 6-8
Method:
If using them, purée the boiled green vegetables and set aside.
Heat 3 tbsp oil in a big vessel (I used a pressure cooker). Add the cloves and cardamom and stir fry for a couple of minutes, then add the onion, salt, and ginger-garlic paste and sauté.
When the onions start turning golden brown, if all the oil has been absorbed, add the remaining oil and mix well. Add garam masala and turmeric and stir for a couple of minutes. Add the tomato pieces and mix well, letting it cook for a couple of minutes.
Place the chicken legs in the container, and turn them enough to coat with the sauce. Add water to the level of the chicken legs. Add the potato pieces. Cover and cook for 30 min on a medium-low flame (I used a pressure cooker).
If using them, pour the puréed vegetables over the gravy and mix well. Cook for another 10 min.
Before serving, mix the lemon juice into the gravy. Garnish with coriander leaves.
Author: Shrinkingsodacan
Source: A variation of Naslim's recipe
Chicken legs, skinned - 8-10
Onion, sliced thinly - 1 large
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp or to taste
Garam masala powder - 2 tsp
Potatoes, diced into large pieces - 4
Tomatoes, quartered - 3 large
Oil - 4 tbsp
Cloves - 6
Cardamom - 6 pods
Green chillies, sliced lengthwise - 6 medium
Lemon juice - 1/2 cup or to taste
Salt - about 1.5 tsp or to taste
Optional:
Boiled green vegetables (zucchini, spinach, green beans, peas) - 4 cups
Time: (cook + prep) about an hour.
Servings: 6-8
Method:
If using them, purée the boiled green vegetables and set aside.
Heat 3 tbsp oil in a big vessel (I used a pressure cooker). Add the cloves and cardamom and stir fry for a couple of minutes, then add the onion, salt, and ginger-garlic paste and sauté.
When the onions start turning golden brown, if all the oil has been absorbed, add the remaining oil and mix well. Add garam masala and turmeric and stir for a couple of minutes. Add the tomato pieces and mix well, letting it cook for a couple of minutes.
Place the chicken legs in the container, and turn them enough to coat with the sauce. Add water to the level of the chicken legs. Add the potato pieces. Cover and cook for 30 min on a medium-low flame (I used a pressure cooker).
If using them, pour the puréed vegetables over the gravy and mix well. Cook for another 10 min.
Before serving, mix the lemon juice into the gravy. Garnish with coriander leaves.
Author: Shrinkingsodacan
Source: A variation of Naslim's recipe
