PUNJABI CHICKEN IN THICK GRAVY

Punjabi Chicken in Thick Gravy image

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.

Provided by //^_^\\ Chatterjee

Categories World Cuisine Recipes Asian Indian

Time 1h30m

Yield 8

Number Of Ingredients 15

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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
¼ cup chopped fresh cilantro

Steps:

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.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g