Take the chicken legs and make deep slits in them using a sharp knife. This will help the marinade penetrate better and enhance the flavour.
In a large mixing bowl, combine the ingredients. Mix everything thoroughly until the ingredients form a smooth, well-blended marinade.
Add the chicken legs to the bowl and coat them evenly with the marinade, ensuring it gets into the slits. Cover and let it marinate for at least 30 minutes, preferably longer for deeper flavor.
Place a tawa pan on medium heat and add a tablespoon of oil. Allow it to heat up properly before adding the chicken.
Place the marinated chicken legs on the pan and cook for 4-5 minutes on each side, flipping carefully to get an even sear.
Pour the remaining creamy masala over the chicken legs, ensuring they are well-coated.
Cover the pan with a lid and reduce the heat to low. Let it cook for 15-20 minutes, allowing the chicken to absorb all the flavors and become tender.
Once the chicken is fully cooked and the masala has thickened, garnish with freshly sliced green chillies and chopped coriander. Serve hot and enjoy!
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