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1. Wash the Chicken legs keep it in a casserole with a well fitting lid.
2. Heat the oil and gently fry onions until brown. Drain onions, reserving the remaining oil.
3. Blend the yogurt and onions together to make a paste, then combine this with chicken, nut paste, ginger, garlic, saffron and keep it aside for 30 minutes.
4. Heat the remaining oil and sauté the cloves, cardamoms and bay leaves for a couple of minutes, then add chicken salt and chili powder. Stir to mix well. Cook for about 40 minutes. Uncover only just before serving.
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