• Carefully make 3-4 deep slit marks on both sides of the chicken legs with a sharp knife. Marinate with a little turmeric powder, red chili powder and salt.
• Heat oil in a pan, when smoking hot, sear the chicken pieces over a high flame for 3-4 odd minutes. Flip over, cook the other side for another 2-3 minutes. Keep aside in a separate bowl.
• Into the same oil, stir in the onion paste, ginger paste and garlic paste, cook till the onions are cooked and the raw smell of onions is no longer there.
• Reduce the heat, gently pour in the whipped yoghurt to the pan while stirring continuously. (You do not want the curd to split. Reducing the flame and continuous stirring are key here.)
• Add the remaining turmeric powder and red chili powder, saute till oil starts to release from the masala.
• Place the chicken legs gently in the pan, add ½ a cup of warm water, give it a hearty mix and bring the curry to a gentle simmer.
• Heat the ghee in a separate small pan, when smoking hot, throw in the crushed green cardamom, cinnamon and bay leaves. Allow the spices to splutter.
• Once the spices have released their aroma, gently pour over the chicken.
• Now crush the fried onions in your palm, sprinkle over the chicken.
• Reduce the flame, stir the malai into the curry. Give it a hearty stir, cover and cook for 5-7 minutes till the chicken is tender and the gravy has thickened to almost a coating consistency.
• Sprinkle in the special roast spice powder. Give it another mix.
• Adjust seasonings. Cover, allow to rest for 10 minutes.
• Serve hot.

For the special roast spice powder

• Dry roast the green cardamom, cinnamon, shah jeera and white pepper. Allow the spices start to release their aroma.
• Transfer to an electric grinder, add the nutmeg and mace, grind to a fine powder. Store it in an air tight container.