Clean the chicken leg pieces under running water, strain the excess water away and put it into a bowl. Marinate it with salt, lemon juice and ginger-garlic paste and keep it aside for 30 minutes.

In a blender, combine the onion, garlic, ginger and 5 green chillies. Blend it well to form a smooth paste. Keep this mixture aside.

In a pan, pour in the Doctors Choice Refined Sunflower oil and allow it to heat up for a minute. Add the cumin seeds, bay leaf, cinnamon sticks, black cardamoms, peppercorns and cloves.

Saute the dry whole spices till they turn golden. Next, pour in the blended mixture.

Mix these ingredients well and cook it for 5 minutes on a low flame.

Next, add in the diced tomatoes along with the turmeric powder, red chilli powder, salt and coriander powder. Combine all the ingredients well and cook it till the oil separates.

Now add the chicken pieces along with the marinade and saute it for about 5 minutes.

Transfer the mixture to the pressure cooker and pour in a cup of water. Cover it with the lid and cook it for about 20 minutes.

In the meanwhile, heat ghee in a pan. Add the sliced ginger and 2 green chilli slits to it and splutter it for a while.

Uncover the pressure cooker lid and pour in the ghee mixture. Along with that, add the garam masala and coriander leaves. Let it cook for a minute or two.

Serve hot with paratha or tandoori roti.