Ingredients

• 8 - chicken legs, skinned
• 2 - medium onions, finely chopped
• 4 to 5 - cloves
• To taste - garlic, chopped
• 1/2 tsp - ginger, chopped
• 3 - green chillies, chopped
• 1 - green capsicum, chopped
• 1tbsp - whole cumin
• 3 tbsp - ground cumin
• 1 tsp - red pepper
• 1/4 tsp - turmeric
• 2 to 2.5 cups - water
• Optional, for extra flavor :
• 1 tsp - garam masala
• 6 tbsp - canola oil (or at least enough to coat the bottom of pot)
• Few - coriander, chopped

How to Make Jeera Chicken Curry

• In a large pot, heat oil until it is hot.
• Add whole cumin. When they start to splutter and turn a bit darker, add chopped onions.
• Turn the heat to medium and stir.
• Cover and cook, stirring once in a while, until the onions get nice and soft.
• Add garlic, ginger and green chillies. Stir and cook for 3 to 4 minutes, until garlic turns a bit darker.
• Add ground cumin, red pepper, turmeric and garam masala. Stir well and fry the spices for 1 to 2 minutes.
• Add chicken legs. Spoon the onion gravy over chicken. Sift around for 4 to 5 minutes, letting the gravy meld with the chicken.
• Now add capsicum and 1.5 cups of water.
• When water boils, stir well, cover and cook on medium-low flame.
• Let it cook for a good 60 to 90 minutes, stirring often.
• In between, if the water has dried up, add more water and stir.
• There should be a lot of gravy at the end, so go on adding water, making sure the gravy doesn't get too thin or too thick.
• Cook, till the chicken is really, really soft and the spices have set in.
• Garnish with coriander and serve hot with rice and yogurt on the side.