Chicken Leg Curry Recipe

• 6 Chicken Legs
• 4 tbsp Cooking Oil
• ½ tsp Cumin Seeds
• 1 Bay Leaf
• 1 large Green Chilly (thinly sliced)
• 1 cup Onions (chopped)
• 2 tbsp Ginger-Garlic Paste
• ½ cup Yogurt
• 1 tsp Garam Masala
• 1 tsp Turmeric Powder
• 2 tsp Red Chili Powder
• 1 tsp Cumin Powder
• Salt and Pepper (to taste)

• Season the chicken legs with salt.
• Heat 2 tbsp oil in a frying pan and fry the chicken legs until golden brown and tender, over medium-high heat.
• Transfer the chicken into a platter.
• Add remaining oil and heat up.
• Add cumin seeds and let them turn the color.
• Add bay leaf and onions. Fry until tender.
• Add green chilly, ginger-garlic paste, garam masala, turmeric powder, red chili powder, cumin powder, salt, and pepper. Stir fry for 2-3 minutes on medium heat.
• Beat yogurt and add to the pan, along with ½ cup of water.
• Add chicken legs and increase the heat.
• Bring to a boil and reduce the heat. Simmer for 4-5 minutes and remove from heat.
• Serve hot.