This is by far one of the most popular Indian dishes around the world along with the Chicken Tikka Masala, which has been declared as a British national dish, and the Tandoori Chicken. The former two dishes use barbequed chicken which are then further cooked in a gravy. This is the cheats version as most people don’t have a barbeque pit or an electric version of the same. More so if you do, it can be quite a pain to make the same and can be very time consuming especially if you’re cooking a daily dinner and not for a gathering or special occasion. I hope you like this recipe. Enjoy!

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INGREDIENTS
1-kg Chicken legs
2-tbsp. Cooking oil
1-tbsp. Lime/Lemon juice
Pinch Red food colouring
3-tbsp. Butter
1-tsp. Cumin seeds
3 Garlic cloves, sliced
4 Green chillies, chopped
2-tbsp. Ginger Garlic paste
1-tsp. Chilli powder
1-cup Yoghurt, beaten
3-tbsp. Whole Cream
400-ml Tomato Puree
1-tsp. Garam masala powder
Pinch of dried Fenugreek leaves
Pinch of sugar
Salt to taste

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PROCEDURE
STEP 1 – PREP
1. Wash, skin, cut the legs into two pieces; the drumstick and thigh. Pat dry the chicken and score it with a knife making couple of small incisions but don’t cut too deep.
2. Pour the lemon juice over the chicken with a little bit of salt and keep aside. Add the red food colouring to the oil and incorporate well, pour the oil over the chicken and make sure all of the pieces are coated well, keep aside for 30-minutes. Tip; put the chicken pieces in a large mixing bowl so you can toss it around to cover it with oil. Add more oil and colouring if needed.
3. In a bowl mix together the yoghurt, chilli powder, salt and 1/2-tsp. of garam masala, whip the yoghurt well with a wire whip until smooth before adding the ingredients.
4. Slice the garlic cloves, chop the chillies, measure the cumin seeds and keep all other ingredients in the line of sight.

STEP 2 – CHICKEN
1. Use a large wok with a handle, put it on the gas on a high heat with 1-tsp. of cooking oil and let it smoke.
2. Add the chicken pieces and keep tossing to ensure the chicken does not stick. The trick is to singe the flesh so it caramelizes and gets a few burn marks like a barbeque, keep tossing over the high flame never bringing down the temperature of the wok. You’re trying to get burn marks on the chicken not cook it.
OR
You can avoid this part of the process, marinate the chicken in 1/4 cup yoghurt, 1/2-tsp. chilli powder, 1-tbsp. lemon juice and keep aside for 30-minutes.
3. If you have followed the ‘singing’ process, once the chicken gains some colour, take it off the wok and keep aside.

STEP 3 – COOK
1. Add 2-tbsp. butter, 1-tbsp. cooking oil and heat, now add the garlic and stir fry for a few minutes till the garlic gets some colour, then add the cumin seeds and chopped chillies, fry for a minute. Now add the ginger garlic paste and cook until the oil separates over a medium heat for a few minutes.
2. Pour the yoghurt mixture into the wok and bring the heat down to a simmer until the oil separates, cook for about 5-minutes. Now add the tomato puree, mix well and bring it up to a boil.
3. Add garam masala, fenugreek leaves, sugar and salt. Add the chicken pieces, mix well, bring to a boil, cover the top with a lid and reduce the heat to a simmer, cook for 10-minutes.
4. Taste the gravy, adjust seasoning, garam masala, sugar and chilli powder if required. Add the whole cream and mix well, the colour should change to a pinkish hue. Continue cooking for another 7-10 minutes.
5. Once the chicken is done and the gravy tastes right turn off the heat and add 1-tbsp. butter to enhance the taste and creaminess.