Punjabi Chicken in Thick Gravy

Submitted by Chef Montaser Masou

"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"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

ingredients

• 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

directions

1. Directions.
2. 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.