Punjabi Chicken in Thick Gravy recipe

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Ingredients

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

Nutrition Info

324.9 calories
carbohydrate: 4.3 g
cholesterol: 102.2 mg
fat: 21.5 g
fiber: 1.1 g
protein: 27.7 g
saturatedFat: 6.5 g
servingSize: -
sodium: 394.5 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.

  2. Stir in chopped onion onion, cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger, continue cooking until the onions brown, about 5 minutes more.

  3. Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water, simmer 5 minutes. Lay the chicken into the sauce, mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Recipe Yield

8 servings

Recipe Note

This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.

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