Rinse the chicken legs well and pat dry with kitchen towel then put them in a big bowl. Season them with salt and pepper.

Heat the olive oil in a big deep skillet over medium high heat. Arrange the chicken legs in it in one layer with skin side down and cook until skin is golden brown and crispy, 10–15 minutes (flip halfway through). Place the golden chicken legs into a plate and set aside.

Reduce heat to medium-low and add the garlic and ginger and cook until start to golden brown, about 3-4 minutes.

Add the coriander, cumin and red pepper flakes and cook about 1 minute until spices are fragrant. Stir in turmeric and 2 cups of yogurt and mix well until smooth.

Arrange the chicken legs back into the skillet in one layer (skin side up) and add water just until legs are almost covered. Bring to simmer and cook until legs are fully cooked, about 30-40 minutes (the yogurt will separate and look curdled, which is fine). Turn of the heat and let cool for 10 minutes.

Meanwhile, whisk together the remaining garlic clove into a small bowl with the remaining cup of yogurt and season with some salt and pepper.

Spread the yogurt mixture on a big serving plate and carefully transfer chicken legs into the plate over the yogurt and skim off bright yellow fat that has collected on surface of the skillet and drizzle all over the serving plate.

Garnish with fresh spring onion and mint, then squeeze some lemon wedges over and serve warm with your preferred flatbread.