Name: Spicy Chicken Leg Curry with Basmati Rice
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian (Punjabi)
Ingredients: 4 whole chicken legs, skin removed, slashed to the bone; 10 dried kashmiri red chilies, stemmed, plus a few for garnish; 3 dried arbol chilies, stemmed; 6 garlic cloves, peeled; 2-inch piece fresh ginger, peeled and sliced; 3 tbsp neutral oil; 2 medium yellow onions, finely chopped; 1 cup canned crushed tomatoes; 2 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1 tsp garam masala; 1 1/2 cups basmati rice, rinsed and soaked 20 minutes; 1 lime, halved; 1/4 cup fresh cilantro, chopped; to taste kosher salt

Spicy Chicken Leg Curry with Basmati Rice

4.6 from 669 home cooks Free

Soaked dried red chilies get blended into a brick-red paste that turns into a glossy, oil-slicked gravy around whole chicken legs. The heat builds slowly instead of hitting all at once, and the color comes mostly from mild Kashmiri chilies. Spoon it over fluffy basmati and squeeze lime right before eating.

Prep

30 min

Cook

1 hr

Total

1 hr 30 min

Serves

Level

Medium

Cuisine

Indian (Punjabi)

Method

Step 1: Cover all the dried chilies with boiling water and soak for 20 minutes, until soft and pliable. Blend them with the garlic, ginger and 1/3 cup of the soaking water into a smooth, thick paste.
Step 2: Season the chicken legs with 1 tsp salt. Heat the oil in a wide, deep skillet over medium-high heat and brown the legs for 3 to 4 minutes per side. Set aside on a plate.
Step 3: Lower the heat to medium and cook the onions in the same oil for 12 to 14 minutes, stirring often, until deep golden. Pale onions give a thin, sweet gravy, so be patient here.
Step 4: Add the chili paste, coriander, cumin and turmeric. Fry, stirring constantly, for 5 to 6 minutes, until the paste darkens and beads of red oil appear around the edges.
Step 5: Stir in the tomatoes and cook 4 minutes, then return the chicken with its juices and 1 cup water. Cover and simmer gently for 35 to 40 minutes, turning the legs halfway, until the meat pulls from the bone and the thickest part reads at least 165F.
Step 6: While the curry simmers, drain the rice and put it in a saucepan with 2 1/4 cups water and 1/2 tsp salt. Bring to a boil, cover, cook on low for 12 minutes, then rest off the heat, covered, for 10 minutes before fluffing.
Step 7: Stir the garam masala into the curry and simmer uncovered for 2 minutes, adjusting the salt. Scatter with cilantro and a couple of whole dried chilies and serve with the rice and lime halves.

Kitchen note

Frying the chili paste until the oil separates cooks out its raw, dusty edge; if you add liquid too soon, the gravy tastes harsh no matter how long it simmers.