Ingredients:
- 3 pieces chicken legs (without skin)
- 3 onion (half finely chopped and half grind)
- 1 tsp light soy sauce
- 1/3 spoon white sugar
- 1 tsp freshly ground black pepper
- 3 bay leaf
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 7 tsp olive oil
- 4 chopped green chillies
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 3 tsp regular curd
- Salt to taste
Method:
- For the marination of the chicken roast 1 tsp black pepper corn and 1 tsp salt. Grind them together and rub the chicken pieces with it.
- Heat the oil in a saucepan and add bay leaf and the chopped onion. After 3 minutes add the ground onion and ginger-garlic paste. Fry this mixture for about 5 minutes. Add salt, turmeric powder green chillies, paprika, sugar and fry for another 2 minutes (if the mixture becomes dry add some water).
- Add chicken pieces, rosemary, thyme, curd and soy sauce. Fry for 2 minutes and add 4 cups water and cover it with a lid. Cook it in a medium heat for around 45 minutes. Stir occasionally.
- Transfer the gravy to a bowl and serve with chapati or rice.
