Masala Chicken Legs - cooking recipe

Ingredients

marinade
8 -10 chicken legs
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon crushed garlic
1 teaspoon grated gingerroot
3 teaspoons lemon juice
1/4 teaspoon cardamom powder
4 -5 teaspoons refined flour
oil (for frying)
masala (sauce)
4 -5 teaspoons oil
4 -5 cloves
1 cinnamon stick
1/2 teaspoon garlic
1 1/2 teaspoons ginger
1 cup grated onion (use grated onion only for thick coating of sauce n flavor)
1 teaspoon red chili powder
1/2 cup chopped coriander leaves
1 1/2 teaspoons coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried fenugreek leaves (kasoori methi)
1/2 teaspoon roasted ground cumin
5 -6 tomatoes, chopped n churned
2 green chilies, chopped
1 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 cup water
1 cup water

Preparation

Wash the chicken thoroughly pat dry prick the chicken with a fork.
Carinate with salt, red chilli powder, garlic, ginger, lemon juice and cardamom powder; set aside for 30 minutes.
Preparing chicken:
Sprinkle flour on the chicken legs. Mix well and deep fry in hot oil on medium flame. Fry them one by one pressing slightly with a slotted serving spoon.
Drain on tissue paper set aside.
For masala:
Heat oil in a pan. Add cloves, cinnamon, ginger, and garlic; stir it. Now add grated onions and stir till onions turn pale in colour.
Add chilli powder, coriander powder, kasoori methi, cumin powder; mix well. Quickly add 1/2 cup water to avoid spices from burning; cook for a minute on high flame.
Now add tomato puree, green chillies and salt.
Cook on high flame till the masala (gravy) is thick.
When thick, add 1 cup water and cook till dry.
Mix the fried chicken legs to this gravy; cook for 5-6 minutes.
Chicken should be coated with the gravy.
Add water if required.
Add sugar and coriander leaves; serve hot.
If baking chicken, marinate for 45 minutes and bake at 200\u00b0 c for 20 minutes.