PUNJABI CHICKEN IN THICK GRAVY

Punjabi Chicken in Thick Gravy image

Provided by Chef Montaser Masou

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8 skinless chicken legs
1 teaspoon cumin seed
1 onion, minced
5 garlic cloves, minced
2 tablespoons minced fresh gingerroot
1 small tomatoes, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 serrano chili pepper, seeded and minced
1 cup water
1/4 cup chopped fresh cilantro

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