6 Nos Chicken leg pieces
1 tsp Garam Masala
1 Cup Onion paste
1 tsp Salt
1/2 Cup Water
2 Tbsp Oil
1 Tbsp Ginger paste
1 Cup Tomato Puree
1 tsp Ghee
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 Tbsp Garlic paste
2 tsp Cumin powder
1 Cup Coriander leaves
2 tsp Coriander powder
In a large saucepan heat oil and ghee together over a medium flame.
Add onion paste and cook for a minute or two to get a golden pink color.
Then add ginger and garlic paste. Mix well.
Cover the pan and let it cook for few minutes to get a little thick paste. Make sure the paste doesn’t burn.
After it has cooked, open the pan and add turmeric powder along with salt. Stir well until it appears as a yellow thick paste.
Add tomato puree and cook for a minute.
Add coriander powder, red Chilli powder, cumin powder and Garam Masala.
Put the chicken leg pieces in the gravy and cook for 5 minutes.
Make sure that chicken is well coated and then add coriander leaves.
Add some water to it and bring it to the boil for about 2 minutes.
Transfer this curry to a pressure cooker.
Give it 4-5 whistles for the chicken to get soft.
Cook more if it is not cooked properly.
Put the curry in a serving bowl. Garnish with fresh coriander leaves and serve hot.