PREPARATION

1. Take a chicken leg and make a cut inside to stuff the mixture in it. (See Video)
2. Transfer this into a bowl, add 1 tablespoon lemon juice, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 tablespoon ginger garlic paste and mix it well.
3. Marinate for 30 minutes.
4. Heat 1 tablespoon oil in a pan, add 1 tablespoon ginger, 1 tablespoon green chili and stir for 1 - 2 minutes.
5. Then, add 300 grams chicken keema and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon garam masala and mix it well.
8. Cook for another 3 - 5 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon carom seeds and stir for a minute.
11. Then, add 30 grams gram flour and mix it well.
12. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
13. Transfer this into a bowl, add 80 grams yogurt, 1/4 teaspoon garam masala, 1/4 teaspoon salt, 40 grams fresh cream and mix it well. Keep aside.
14. Now, take the marinated chicken leg and stuff it with the prepared chicken keema.
15. Transfer this into a bowl, add the prepared mixture in it and mix it well.
16. Transfer this onto a baking tray.
17. Preheat the oven to 350°F/180°C. Bake for about 10 - 15 minutes.
18. Remove it from oven and keep aside.
19. In a bowl, add 2 kashmiri dry red chili, 60 milliliters water and soak for 30 minutes.
20. Transfer this into a blender and blend it into a paste. Keep aside.
21. Heat 1 tablespoon ghee, 1 tablespoon oil in a heavy skillet, add 1/2 teaspoon cumin, 1 bay leaf, 2 pods cloves, 2 pods green cardamom, 1 cinnamon stick, 1 pod black cardamom and stir for 1 - 2 minutes.
22. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
23. Add 1/4 teaspoon turmeric and stir well.
24. Add 2 tablespoons ginger garlic paste, 1 tablespoon green chili, blended paste and mix it well.
25. Cook for 5 - 7 minutes on medium heat.
26. Add 50 milliliters water and mix it well.
27. Now, add 280 grams tomato and mix it well.
28. Cover it with lid and cook for about 5 - 8 minutes on medium heat.
29. Open the lid and give it a nice stir.
30. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
31. Then, add 500 milliliters water and mix it well.
32. Bring it to a boil.
33. Now, add the baked chicken legs in it and mix it well.
34. Cook for 5 - 7 minutes on medium heat.
35. Add 2 teaspoons dry fenugreek leaves, 2 teaspoons coriander and mix it well.
36. Cook for another 3 - 5 minutes on medium heat.
37. Remove it from heat.
38. Garnish with ginger.
39. Serve.