Ingredients:

• Chicken legs 6
• Cinnamon 1 inch
• Cloves 3
• Cardamoms 2
• Fennel 1 tsp
• Cumin 1 tsp
• Black pepper 1 tsp
• Onion 1
• Tomato 1
• Garlic 10 cloves
• Ginger 1 inch piece
• Chili powder 2 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Cilantro finely chopped
• Corn powder 2 tsp
• Salt

Procedure:

1. Grind the cinnamon, cloves, cardamons, fennel, cumin, and pepper into a fine powder
2. Grind the onions, tomato, garlic, and ginger into fine paste
3. Mix the paste and powder with the chicken paste
4. Add the chili powder, coriander powder, turmeric powder, salt, and curry leaves to the chicken and marinate for 30 minutes
5. Add half a cup water to the marinated chicken and pressure cook for five minutes
6. Heat 2 tsp oil in a non-stick pan and add the cooked chicken with the gravy and cook in low heat till the gravy thickens and starts to stick to the chicken pieces
7. Add the cilantro and remove from fire
8. Sprinkle the corn powder on the chicken pieces and fry in oil for a minute