Punjabi Chicken in Thick Gravy Recipe

The rich gravy of this Punjabi chicken curry is spicy but not overly hot. Add extra serrano peppers for heat. Serve with rice, chapati, or roti.

– 2 tablespoons vegetable oil – 2 tablespoons ghee (clarified butter) – 1 teaspoon cumin seed – 1 onion, finely chopped – 5 cloves garlic, minced – 2 tablespoons minced fresh ginger root – 1 cup water – 1 small tomato, coarsely chopped – 1 serrano chile pepper, seeded and minced – 1 tablespoon tomato paste – 1 tablespoon garam masala – 1 tablespoon ground turmeric – 1 teaspoon salt, or to taste – 8 chicken legs, skin removed – ¼ cup chopped fresh cilantro

INGREDIENTS

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INSTRUCTION

In a big pot, heat the oil and ghee over medium heat. Heat the oil and butter together and add the cumin seeds.

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STEP  1 .

Cook them until they start to change color. Add the onion and stir it in. Cook and stir it for about 5 minutes, or until it gets soft and clear.

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STEP 2.

After you add the garlic and ginger, cook for another 5 minutes or until the onions are brown.

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STEP 3.

Add the tomato, serrano pepper, tomato paste, garam masala, turmeric, and salt. Mix everything together and let it cook for 5 minutes. Toss the chicken in the sauce to coat it

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STEP 4.

Cover and turn down the heat to medium-low. Cook for about 40 minutes, or until the chicken is no longer pink near the bone. Add cilantro on top to serve.

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STEP 5.

Nutrition 

325Calories 22gFat 4gCarbs 28gProtein 

See also

Chicken Saag Recipe