Punjabi Chicken in Thick Gravy

Name: Punjabi Chicken in Thick Gravy
Prep time: 25 min
Cook time: 65 min
Yield: 8
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

⏱️ Ready in 1h 30m 🥄 Prep 25 min 🔥 Cook 1h 5m 👥 8 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 25 min

Cook 1h 5m

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 325

% Daily Value*

Total Fat 21.5g 28%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 395mg 17%

Total Carbohydrate 4.3g 2%

Dietary Fiber 1.1g 4%

Total Sugars 1.2g

Protein 27.7g 55%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.