|Vegetable oil||4 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||6 Clove (30 gm), very finely chopped|
|Whole cardamom pods/1/4 teaspoon ground cardamom||4|
|Fresh ginger||1 Inch, very finely chopped (1 Piece)|
|Cinnamon stick||1 Inch (1 Piece)|
|Cumin seeds/1/4 teaspoon ground cumin||1 Teaspoon|
|Chicken legs||6 , skinned (Whole, Thighs Attached)|
|Tomatoes||3 Medium, chopped|
|Black pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|All purpose flour||2 Tablespoon|
Heat oil in large skillet or Dutch oven over medium-high heat.
Add onions, garlic, cardamom, ginger, cinnamon, cumin and bay leaf.
Reduce heat to medium; cook and stir 5 minutes.
Add chicken, tomatoes, salt and black and red peppers.
Bring to a boil, then reduce heat to low.
Cover tightly; simmer 30 minutes or until chicken is tender, turning after 15 minutes.
Combine flour and water; stir into tomato mixture.
Cook and stir 5 minutes or until thickened.
Remove cardamom pods, cinnamon stick and bay leaf before serving.