PUNJABI CHICKEN IN THICK GRAVY
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." by chef montaser masoud
Provided by Chef Montaser Masou
Categories Southwest Asia (middle East)
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- 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.
Nutrition Facts : Calories 463.2, Fat 23.5, SaturatedFat 7.5, Cholesterol 224.4, Sodium 262.6, Carbohydrate 7.5, Fiber 1.5, Sugar 2.5, Protein 53.6
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