Start by cutting slits into the chicken legs, making sure they’re deep enough to allow the marinade to soak in.
In a mixing bowl, combine all the ingredients. Mix everything thoroughly until well combined to create a smooth marinade.
Place the chicken legs into the bowl with the marinade, making sure they’re well coated. Let the chicken marinate for at least 30 minutes, allowing the flavours to infuse into the meat.
Heat a tawa pan over medium heat and add 2 tablespoons of oil, allowing it to get hot.
Once the oil is hot, add the marinated chicken legs to the pan. Cook them for 4-5 minutes on each side, ensuring they get a nice sear and are cooked through on the outside.
After the chicken has cooked on both sides, take the remaining creamy masala marinade and pour it over the chicken legs.
Cover the pan with a lid and lower the heat to cook the chicken gently for 20-25 minutes. This will allow the chicken to become tender and absorb the creamy flavours.
Once the chicken is fully cooked and tender, garnish with fresh green chillies and coriander for a vibrant and aromatic finish.
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