Name: Punjabi Chicken in Thick Gravy
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Vegetable oil - 2 tablespoons; Ghee (clarified butter) - 2 tablespoons; Cumin seeds - 1 teaspoon; Onion, finely chopped - 1; Garlic, minced - 5 cloves; Minced fresh ginger root - 2 tablespoons; Water - 1 cup; Tomato, coarsely chopped - 1 small; Serrano chile pepper, seeded and minced - 1; Tomato paste - 1 tablespoon; Garam masala - 1 tablespoon; Ground turmeric - 1 tablespoon; Salt, or to taste - 1 teaspoon; Chicken legs, skin removed - 8; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Punjabi Chicken in Thick Gravy

1. Vegetable oil - 2 tablespoons

2. Ghee (clarified butter) - 2 tablespoons

3. Cumin seeds - 1 teaspoon

4. Onion, finely chopped - 1

5. Garlic, minced - 5 cloves

6. Minced fresh ginger root - 2 tablespoons

7. Water - 1 cup

8. Tomato, coarsely chopped - 1 small

9. Serrano chile pepper, seeded and minced - 1

10. Tomato paste - 1 tablespoon

11. Garam masala - 1 tablespoon

12. Ground turmeric - 1 tablespoon

13. Salt, or to taste - 1 teaspoon

14. Chicken legs, skin removed - 8

15. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Punjabi Chicken in Thick Gravy

1. Stage

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. Stage

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. Stage

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.