Easy to make and delicious! This is with less gravy and goes really well with hot chapatis. Almost a dry preparation.
10 Chicken Drumsticks/Legs
8 finely chopped medium Onions
6-8 garlic cloves paste
One spoon ginger paste
2 Green Chillies
100 ml (two serving spoons) Mustard oil
2 Black Cardamom Big
2-3 Dry Red Chillies
2 teaspoon Garam Masala (i use MDH or special packed from INA Market)
Red Chilli 1/2 spoon and coriander powder 1 spoon
1 small bowl curd
Salt to taste
Heat mustard oil in a wok till it turns green in color. Add black cardamom/ badi eliachi and dried red chillies. Immediately add chopped onions and saute till they turn golden brown. Add ginger and garlic paste and keep roasting the onions for 3-4 minutes.
Add red chilli powder as per your taste, one teaspoon of garam masala (i add it now as it makes the curry brown), salt to taste and a spoon of coriander powder. Saute for 2 more minutes.
Add tomatoes and green chillies to the brown onions. I churn the tomatoes and chillies in the mixer and then add them. It gives a smooth consistency to the gravy.
Keep stirring in small intervals till the masala leaves oil. It will take approx 10-15 mins.
After your masala is nicely roasted add two serving spoons of curd. Again roast the masala till the curd mixes well, dries and leaves oil.
Add the remaining one spoon of garam masala and mix well. After finally roasting the masala for couple of minutes add the chicken legs. Mix the legs well in the masala.
Add just a little water/ one cup and stir well. After it starts boiling, simmer and cover. If you want gravy then you can more water.
Leave it for 30-40 mins. Do stir a couple of times in between. If the meat leaves the bone easily when pushed with the spatula then your chicken is ready!
Have it with hot chapatis!