Punjabi Chicken in Thick Gravy

This Punjabi chicken curry features a thick gravy with a nice spicy flavor that's not too hot. You may adjust the heat by adding more serrano peppers. Serve over rice or with chapati or roti.


Recipes · Cuisine · Asian · Indian


Prep Time: 25 mins
Cook Time: 1 hrs
Servings: 8
Total Time: 1 hrs 25 mins

Ingredients

Ingredients List

  • 2 tablespoons vegetable oil

  • 2 tablespoons ghee (clarified butter)

  • 1 teaspoon cumin seeds

  • 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

  • ΒΌ cup chopped fresh cilantro


Directions

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

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

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


Nutrition Facts (per serving)

Nutrition Facts
325 Calories
22g Fat
4g Carbs
28g Protein


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