Make deep slit marks on the chicken legs with a knife. marinate with salt, turmeric powder and red chilly powder for 1/2 an hour. take it out and keep aside.
Heat mustard oil in a pan, sear the chicken legs on a high flame for about 3-4 minutes on each side.
Into the same oil add onion paste, ginger paste and garlic paste. Cook till the raw smell of onion disappears.
Add whipped curd and stir continuously so that it didn't split up.
Add turmeric powder, chilly powder,salt and sugar.
When oil starts releasing place the chicken legs and some water. cover and simmer the chicken.
Meanwhile in a Tadka pan add ghee to that add green cardamons, cinnamon stick and bay leaf. once the aroma comes pour it in the chicken gravy.
Add the beresta, cream and simmer the chicken until it's done and the gravy has thickened to coating consistency.
sprinkle the roasted spice mix, stir it well for 1 minute.
Switch off the flame and keep it covered for at least 15 minutes before serving with Parantha, naan etc.
