Murgh Rasedaar (Chicken Leg Curry) is a traditional Indian recipe for a classic curry of chicken legs cooked in a blend of fried onion and spices with tomato puree, ginger and lemon juice that's finished with yoghurt. The full recipe is presented here and I hope you enjoy this classic Indian version of: Chicken Leg Curry (Murgh Rasedaar).
Melt the ghee in a pan, add the onion and fry for about 10 minutes, or until golden brown then stir in the black cardamom, green cardamom pods, black peppercorns, cloves and cinnamon. Stir-fry for 2 minutes then stir in the tomato purée, ginger, lemon juice, turmeric and cayenne pepper.
Blend thoroughly then toss the chicken legs in this mixture to coat. Bring to a simmer and cook for 10 minutes, stirring constantly. In the meantime, blend together the yoghurt, hot water and salt. Pour this into the pan and stir to combine.
Bring to a boil, cover and reduce to a simmer. Cook gently for 30 minutes, or until the chicken is very tender. Sprinkle the garam masala over the mixture and stir to combine.
Cook for a further 5 minutes then serve immediately, accompanied by rice.
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