To Begin With: Wash well the Chicken Leg Pieces & keep it in a large mixing bowl to set aside- Now, get ready with rest other ingredients for the recipe…Soak the Whole Dry Red Chillies 🌶 & Ginger-Garlic in a bowl with some warm water for at least 30 mins time to blend it nicely to a smooth paste, thereafter- Set Aside

Now, whisk the curd well with some salt & sugar to form a lump free mixture for the chicken marination- In the bowl with the washed & clean chicken pieces- Pour in the same & along with it also, add in the soaked red chillies & ginger-garlic paste, salt, a pinch of sugar, turmeric, red chilli & kashmiri red chilli powders, cumin & coriander powders & mustard oil

Mix everything well together with hands until nicely combined and well incorporated & coated into the chicken pieces- Set Aside for about a couple of hours time if not more…Overnight is always the best for such dishes…However, this too works good!

Next: Cut up the potatoes as aforesaid & Wash it well- Soak in the water (this prevents the potatoes from blackening)- Heat up a frying pan over the medium & fry them well until nicely golden brown in colour, strain & set aside in a different dish/plate….👇🏻

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Now, in the same pan: Add in some more oil & ghee together- Add in the reserved sugar to caramelise & then, a tsp of the Kashmiri Red Chilli Powder- This gives the gravy a very rich vibrant red & fiery looks- Throw in the tempering spices and sauté for a few seconds time until they turn fragrant- In goes the finely sliced/chopped onions with some salt & the reserved 2G Paste- Sauté, until they’re light golden brown in colour

Once done ✅ the mixture starts releasing oil to the surface of the pan- Add In the tomato purée to it & continue sautéing until the raw smell goes off- the tomatoes are absolutely well blended & incorporated into the mixture and it starts releasing oil- Time, to add in the marinated chicken pieces to it along with its very marinade till its last drop- Mix everything well together until nicely combined and well blended

Add in very little hot water to it as well by washing the marinade bowl to ensure the entire mixture is into the pan now- Cover it & lower the flame to low-medium & allow it to cook for about 15 mins time while stirring occasionally in between- Uncover & checkout the seasonings and the very doneness of the chicken (adjust the seasonings if required)

If the chicken is still not well cooked, add in some more hot water and cover it back to let it cook for another 10-12 mins time until nicely done- Checkout the consistency of the gravy according to your requirement- Finally add in the garam masala & bhuna masala powders & the reserved ghee- Topped with the fresh coriander leaves, finely chopped- Give it all a really good mix- Let it sit on its standing position for about another 10 mins time, turning off the flame

Transfer it to a separate bowl or serving platters and enjoy having it with piping hot steamed rice or any kinda Indian Breads, as the matter of fact TIME TO ENJOY YOUR MEAL OF THE DAY…