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.
Required Time
Prep Time: 25 mins
Cook Time: 1 hrs
Total Time: 1 hrs 25 mins
Ingredients
· 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
· ¼ 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.
