Punjabi Chicken in Thick Gravy |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons vegetable oil |
2 tablespoons ghee (clarified butter) |
8 chicken legs, skin removed |
1 teaspoon cumin seeds |
1 onion, minced |
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 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. Add the onion; cook and stir until translucent, about 5 minutes. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
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