Chicken Leg Piece Curry Recipe

About this recipe

Chicken Leg Piece Curry is a rich and flavorful Indian dish made with tender chicken legs simmered in a spiced tomato-based gravy. Infused with aromatic spices, this curry is perfect for a hearty family dinner, served over steamed rice or with buttery naan. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 50 Grms Garam Masala Handmade Spices 50 Grms
• 500 g Tomato - Hybrid
• 200 g Dahi
• 20 g Turmeric Powder
• - Red Chilli Powder
• 200G Adrak Lasun Paste (200g)
• 100 g Salt
• 200 ml Mustard Oil
• 100 g Jeera
• 500 g Onion
• - Coriander Powder
• 50G Green Chilies

Instructions

1. 1. Clean and wash the chicken leg pieces thoroughly and pat them dry with a paper towel.
2. 2. In a bowl, marinate the chicken leg pieces with yogurt, turmeric powder, red chili powder, ginger-garlic paste, and salt. Let it rest for 15 minutes.
3. 3. Heat oil in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
4. 4. Add ginger-garlic paste and sauté for 2 minutes until the raw smell disappears. Then, add chopped tomatoes and cook until they soften and the oil separates.
5. 5. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well and cook the spices for 2 minutes.
6. 6. Add the marinated chicken legs to the pan. Mix well to coat the chicken with the spices and cook for 5 minutes.
7. 7. Add water to the pan, cover with a lid, and let the curry simmer for 15 minutes on medium-low heat until the chicken is cooked through and tender.
8. 8. Garnish the curry with fresh coriander leaves and serve hot with steamed rice or naan.