Ingredients

- 4 boneless chicken legs

- 3 tbsp olive oil

- 2 bay leaves

- 2 cloves / 1 teaspoon of powder

- 1 teaspoon of cinnamon powder

- 1/2 teaspoon of cardamon powder

Yogurt sauce

- 1 cup of yogurt (about 4% fat)

- 1 teaspoon of gratered cumin

- freshly ground black pepper

- 1 teaspoon of salt

Clean the chicken and marinate it in the olive oil with spices: bay leaves, cloves,

cinnamon and cardamon, for at least 1 hour.

Put the yogurt in a bowl and whisk until it becomes creamy.

Add a pinch of salt, cumin and black pepper, stir and leave aside.

Put some oil in a pan and turn on medium heat. Add bay leaves and cumin.

When the oil heats up, add the chicken just until white from both sides. Save it in a plate.

Add the yogurt mixture to the chicken collected in the pan. Mix all ingredients together in the pan and lay the chicken in one layer. Bring to a gentle boil and cover.

Cook on low heat for 10 minutes. Stir once or twice along the way. Remove the lid, increase heat and reduce the sauce for another minute or two. Excellent served with basmati rice or brown rice. Serve warm.