Skinless bone-in chicken legs (score with a knife) 4 leg pieces
Oil 4 tbsp
Diced onion 2 large
Garam masala by The Indian Pantry 2 tbsp
Mint chopped 1 cup
Cilantro chopped 2 cups
Green chilli 2
Ginger garlic paste 4 tbsp
Lemon juice 2 tbsp
Salt to taste
In a blender, add mint, cilantro and green chilli with a touch of water (for blending); make a thick paste; marinate the chicken legs and keep them aside.
In a medium pan on medium heat, add oil and add onions.
Cook until the onions are translucent, then add ginger garlic paste and cook for another 2 minutes.
Add garam masala and cook for another minute, then add the marinated chicken and all the marination.
Add a little water, put the lid on and cook for 20 minutes at low-medium heat.
Check if the chicken is cooked; if not, let it be covered. Add water if needed, but not too much because you want the sauce thick.
Season with salt to taste, squeeze some lemon juice and garnish with chopped cilantro.
Serve with rice or a dinner roll.