cup full-fat Greek yogurt
teaspoon ground coriander
teaspoons ground cumin
teaspoon ground turmeric
teaspoons ground red chile
teaspoon ginger paste or finely grated fresh peeled ginger
teaspoon garlic paste or finely grated fresh garlic
6 to 8
Thai green chiles, stemmed and chopped
teaspoon fine sea salt
bone-in chicken legs (3 to 4 pounds), skin removed, meat scored to the bone
Ghee or neutral oil, for cooking
Chopped cilantro, chile flakes, mint chutney and lemon wedges, for serving
- Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
- Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
- Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the water from the pot has mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.