Chop the garlic, ginger, and one onion into medium sized pieces.

Add the chopped garlic, ginger, and onion to a blender and blend until it is a coarse smooth paste.

Heat 4 - 5 tablespoons of oil in a large pan.

Add the garlic-ginger-onion paste to the hot oil.

Add the peppercorns, cardamoms, and cloves.

If desired, chop the cinnamon stick and add it to the pan.

Add the turmeric powder and paprika and mix well.

Slice the remaining onions.

Add more oil to the pan and heat over high heat.

Add the sliced onions and chopped fresh chili to the hot oil. Mix well.

Partially cover the pan and cook for 4 minutes. Uncover it at 3 minutes.

Add half of the garam masala and the can of chopped tomatoes.

Mix well and cook for about 6 minutes.

Add the cinnamon powder, remaining garam masala, and the chicken legs.

Add about 2 teaspoons of sugar and 2 teaspoons of salt (adjust to taste).

Mix well, ensuring the chicken is evenly coated with the spice mixture.

Cover the pan and cook for 15 - 20 minutes.

Add 1/2 cup of boiling water, then cover and cook for 10 - 12 minutes.

Garnish with chopped coriander and serve hot with rice.