3 tbsp oil (I use olive oil)
3 big chicken legs cut in four pieces each (drumstick & thigh)
2 tbsp ginger-garlic paste
3 medium-sized potatoes, peeled and cut in four
2 tbsp thym leaves
3 tsp salt
4 whole tomatoes from the can along with 3-4 tbsp of its purée
1 medium-large onion, diced
4 dried red chili, cut in two (reduce or remove as per liking)
1½ tsp turmeric powder
2½ tbsp masala powder (I used that from Lazzat)
½ cup water
¼ cup of fried onions (optional)
½ cup of canned green peas, washed and drained (optional)
½ cup of chopped fresh coriander
1. From Part A: heat the oil in a non-stick pan on medium-high heat, add chicken with the ginger-garlic paste and cook for a minute. Add the rest of the ingredients to the chicken with the water enough to cover 80% of the whole thing. Cover with a slight opening to let the steam out and let cook till the potato is soft to the core. It would require a stir or two while cooking. (Took me around 17-20mins).
2. Meanwhile, blend all the ingredients in Part B in a fine paste and add to the chicken after the first step is done. Cover fully and let cook for at least 10mins (or more) up to the desired consistency of the gravy – adjust the salt.
3. From Part C: adding fried onions and green peas is my personal touch as I find the taste differently good ^_^. But then, these two are optional. You can add any of these two or none. However, if you add them, do it 5mins before switching off fire. What’s not optional is the coriander… ♥ Sprinkle it over the curry after switching off fire, cover again and let sit 10mins before serving with white rice, paratha or roti accompanied with salad or nothing else.