Ingredients:

• 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

Procedure:

• 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.