Add 3 tbsp water. Give this a stir and cook on a medium flame for 5 min. Now add the marinated chicken, alongwith the cumin powder and the kasuri methi (dried fenugreek leaves).
Smear the chicken with this mixture evenly. Cover the lid and cook over a medium flame for 30 min. You will notice that the chicken would acquire a brown tinge. Add the rest of the salt, red chilli powder (optional) and fresh chillies with 3 cups of water and mix again. Simmer the flame to the lowest, put the lid and go to sleep for 1 hour. Slow-cooking will lead to the perfectly succulent chicken legs with all the flavours reaching down to the deepest part of the chicken. Serve with rice, pulau (pulav or pilaf), roti, poori, paratha or naan! Bon Appetit!!