spicy Thecha Chicken curry

Ingredients

• 1 kg Chicken legs, chicken
• Salt to taste
• 2 tsp Lemon juice
• 12-15 no. Green chillies (less spicy)
• 5-6 no. Garlic cloves
• ¼ cup Roasted peanuts
• 1 cup fresh Coriander leaves, roughly chopped
• Salt to taste
• 3-4 tbsp Oil
• 1 tsp Cumin seeds
• 2 no. Cloves
• 1 no. Bay leaf
• 3 medium Onions, chopped
• Marinated chicken
• Prepared Thecha
• 3-4 tbsp Curd, beaten, curd (yogurt)
• Salt to taste
• ½ cup Water
• 2 tbsp fresh Coriander leaves, chopped
• 2 no. Garlic cloves, cut into halves
• 2 no. Green chillies (less spicy)
• 1 tsp Oil
• Coriander sprig, coriander leaves
• Fried garlic & green chillies

Steps

1. In a bowl, add chicken legs, salt to taste, lemon juice and mix it well.
2. Keep it aside to marinate it for a while.
3. In a pan, add green chillies, garlic and dry roast them for 4-5 minutes on medium flames.
4. Transfer it to a bowl, add roasted peanuts, fresh coriander leaves and salt to taste.
5. Transfer it to a mortar pestle or mixer grinder jar and grind it into a coarse paste.
6. Keep it aside for further use.
7. In a handi add oil, once it’s hot, add cumin, cloves, bay leaf, onions and saute it for a while until translucent.
8. Add marinated chicken, prepare thecha and cook for 12-15 minutes on medium flames.
9. Add curd, salt to taste, water and let it cook for another 5 minutes.
10. Finish it with fresh coriander leaves and give it a good mix.
11. Transfer it to a serving dish, garnish it with coriander sprig, fried garlic and green chillies.
12. Serve hot with roti or bhakri.
13. In a pan, add garlic, green chillies, oil and fry them until golden in colour.
14. Keep it aside for further use.