Marinate the chicken with ingredient mentioned and keep it aside for 4 hours.
After 4 hours preheat oven to 200 degrees c and bake the chicken legs for 20 mins on both sides by basting butter in intervals.
Reserve the remaining marinade.
In a heavy bottomed deep pan heat butter and oil and fry cranberries and keep aside.
Now add sliced onion and fry till golden brown
Next, add in ginger garlic paste and fry again.
Once the raw smell goes off add tomatoes and add all spices and fry again.
Add remaining marinade and cook well.
Next add water chicken stalk cube and boil it.
Now add rice and saffron milk cover and cook till the rice is done.
Mix the fried cranberries and dry mint leaves powder and fluff up the rice.
For serving add rice and top with chicken leg and serve with chilled raita.
