Punjabi Chicken In Thick Gravy Recipes

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." by chef montaser masoud

Provided by Chef Montaser Masou

Categories Southwest Asia (middle East)

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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

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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