If you love chicken dishes that are rich, spicy, and full of flavor, then Chicken Full Leg Masala is the kind of recipe that never disappoints. Unlike small curry cut chicken, a full leg (drumstick + thigh) becomes extremely juicy when cooked slowly. The meat absorbs spices deeply, the gravy becomes rich, and the aroma is just something else.
This recipe is written in a simple step-by-step method so even a beginner can cook like a restaurant chef. No complicated ingredients, no fancy tools — just basic kitchen items and patience. The result will be a smooth thick masala with tender chicken that falls off the bone easily.
Ingredients You Need
Chicken & Marination
- 2 full chicken legs (drumstick + thigh) Buy Chicken Full Leg in Ahmedabad
- ½ cup curd (thick yogurt)
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1½ tsp red chili powder
- 1 tsp black pepper powder
- 1 tsp lemon juice
- Salt to taste
- 1 tbsp oil
For Masala / Gravy
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed or grated)
- 1 tbsp ginger-garlic paste
- 1 bay leaf
- 1 tsp cumin seeds
- ½ tsp mustard seeds (optional)
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp Kashmiri chili powder (for color)
- ½ cup water (adjust based on thickness needed)
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Step-by-Step Cooking Method
Step 1: Cleaning and Cutting
Clean the chicken full legs under cold water and pat dry.
Make 2–3 deep cuts on each piece.
These cuts help marination go inside the meat, so flavor reaches the bone.
Don’t skip this step because full legs are thick and need proper marination for best taste.
Step 2: Marinate the Chicken
Take a mixing bowl.
Add curd, ginger-garlic paste, turmeric, red chili powder, black pepper, lemon juice, salt, and one spoon oil.
Mix everything well.
Add chicken full legs and coat them properly.
Massage the marinade into the cuts.
Cover and rest it:
- Minimum: 45 minutes
- Best: 2–3 hours in the fridge
The longer you marinate, the softer and juicier the final chicken becomes.
This step makes your dish taste like real restaurant style.
Step 3: Sear the Chicken
Heat 1 tbsp oil in a heavy pan.
Place the marinated full legs and cook on medium flame for 3–4 minutes each side.
You don’t need to fully cook them here — just a light sear.
This step locks in juice and gives a slight smoky flavor when added to gravy.
Remove the chicken and keep aside.
Step 4: Prepare the Masala Base
In the same pan, add 2 tbsp oil or ghee.
Heat it and add cumin seeds and mustard seeds.
Once they splutter, add bay leaf.
Add chopped onions and cook until golden brown.
Do not rush this step because well-browned onions give sweetness and thickness to the gravy.
Add ginger-garlic paste and sauté until raw smell disappears.
Now add pureed tomatoes and mix well.
Cook until the oil starts separating from the sides.
This is a very important step — if tomatoes stay raw, the gravy tastes sour.
Step 5: Add Dry Spices
Add coriander powder, red chili powder, Kashmiri chili powder, and salt.
Cook for 1–2 minutes.
If masala sticks to the pan, sprinkle a little water — this prevents burning.
Your kitchen will smell amazing by now.
Step 6: Add the Chicken
Add seared full legs back into the pan.
Coat them gently with the masala using a spoon.
Don’t shake roughly — full legs are heavy and can break the masala coating.
Add half cup water to loosen the gravy.
Cover with a lid and cook on low flame for 25–30 minutes.
Full leg chicken takes time to become soft, so patience is important.
Stir gently every 5–6 minutes so gravy does not stick.
If you see oil floating on the top, it means the masala is cooked perfectly.
Step 7: Add Final Spices
When chicken is fully cooked and gravy is thick,
add garam masala and chopped coriander leaves.
Give it one last mix and cook uncovered for 3–4 minutes.
This step enhances aroma and color.
Turn off gas and rest for 5 minutes before serving.
Resting is small secret but makes gravy deeper in flavor.
How You Know Chicken is Perfectly Cooked
- Meat becomes soft and juicy
- Pieces start leaving bones slightly
- Gravy becomes thick and shiny
- No raw smell of spices
If any of these are missing, cook a little longer.
Serving Suggestions
You can serve this dish with:
- Roti or butter naan
- Steam rice
- Jeera rice
- Paratha
- Khichdi (in some states, chicken leg with khichdi is very popular)
On top, sprinkle coriander and a squeeze of lemon — totally changes the flavor.
Chef Tips for Best Taste
- Marination should never be skipped.
- If you have time, marinate overnight in fridge — 100% better taste.
- Use ghee instead of oil for richer flavor.
- Low flame cooking gives best softness.
- If you want smoky restaurant taste, use dhungar method:
- Heat a small coal
- Place it in a steel bowl inside the curry
- Pour few drops ghee on top
- Cover for 1–2 minutes
That smell is unbelievable.
Common Mistakes to Avoid
- Adding water early before masala is cooked
- High flame cooking makes chicken hard
- Not browning onions properly
- Using watery curd (always use thick curd)
Total Time
- Prep time: 15 minutes
- Marination: 45 minutes minimum
- Cooking time: 35 minutes
- Total: Around 1.5 hours
