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Punjabi Chicken in Thick Gravy

Punjabi Chicken in Thick Gravy

Rated as 4.21 out of 5 Stars
Recipe By://^_^\\ Chatterjee
"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."

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
  • 1/4 cup chopped fresh cilantro

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.