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Punjabi Chicken in Thick Gravy

Punjabi Chicken in Thick Gravy

Preparation

Step 1


Heat oil and ghee in a large pot over medium heat. Cook cumin seeds in hot oil-ghee mixture until seeds begin to change color.


Step 2


Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and ginger; continue cooking until onions are browned, about 5 minutes more.


Step 3


Mix in water, tomato, serrano pepper, tomato paste, garam masala, turmeric, and salt; simmer for 5 minutes. Lay chicken into sauce; mix gently to coat. Cover, reduce heat to medium-low, and cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.






©allrecipes

Ingredients

  • 2 tablespoons vegetable oil

  • 2 tablespoons ghee (clarified butter)

  • 1 teaspoon cumin seeds

  • 1 onion, finely chopped

  • 5 cloves garlic, minced

  • 2 tablespoons minced fresh ginger root

  • 1 cup water

  • 1 small tomato, coarsely chopped

  • 1 serrano chile pepper, seeded and minced

  • 1 tablespoon tomato paste

  • 1 tablespoon garam masala

  • 1 tablespoon ground turmeric

  • 1 teaspoon salt, or to taste

  • 8 chicken legs, skin removed

  • ¼ cup chopped fresh cilantro

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