• Clean Chicken Legs, Remove all the skin and make deep incisions using a sharp knife.
• Absorb all moisture of Chicken Legs using a tissue.
• Add Chicken legs to a mixing bowl, Add 1tsp Garam Masala,1tsp Chili powder, 1tbsp Ginger Garlic paste, Salt mix it well.
• Marinate it for at least 24 hours. Refrigerate it overnight

To cook the chicken: 

• After the chicken has marinated for a day, sear the Chicken Legs on a pan using Mustard Oil. Let it cool.
• Once the chicken is cooled down, Add Yogurt & Mustard Oil & fresh Lemon Juice and mix it thoroughly
• Cook the Chicken Legs on skewers in pre heated oven at 160 degrees for 30 minutes.
• As we are putting Chicken Legs in oven We need to start our sauce.

To make the sauce

• Put Cashew Nuts to boil with enough water to cover them.
• Keep cleaning the scum as cashew boils. Boil the nuts for 15 minutes (till nuts are softened) and wash them with cold water.
• Add Butter Ghee in a sauce pan, Add Bouquet Garni once Ghee has reached its smoking point (which is very High).
• Add 1tbsp Ginger Garlic Paste, Sauté for a minute.
• Add Ground Spices (1tsp Garam Masala, Ground Coriander, Chilli Powder), Cook spices for 2-3 minutes
• Add Tomatoes (Pureed), Jaggery and let it cook on slow heat till oil separates.
• Blend the Cashew Nuts (boiled) in to smooth paste. Add this paste to the Tomato sauce and blend the whole mix using Handy Blender or Soup Gun which ever accesible.
• Check the seasoning, Add Fenugreek Leaves,Fresh Green Chilli, Butter and Cream, Mix it well.

• Add Chicken Legs to sauce and serve it own its own or with Basmati Rice.

• Pour Butter Masala Sauce in a round plate,using a round ring. Take the ring off slowly and rest Chicken Leg (halved) on the sauce. Use Yogurt, Coriander or Red Onions as Garnish

• Mustard Oil gives the best results for roasting.
• Use Good Quality Honey if Jaggery not available.