Spicy Chicken Thick Gravy Recipes

PUNJABI CHICKEN IN THICK GRAVY

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.

SPICY CHICKEN THICK GRAVY

Steps:

• Wash the chicken well and with a knife slash the chicken flesh a little to enable to juices to penetrate.
• In a bowl mix, chicken, chili powder, coriander powder, garam masala, salt, lime juice, yoghurt and set aside. You can choose to set aside this mixture for about 1 hour to enable better flavoring.
• In a deep vessel / casserole vessel heat the oil and mustard seeds on medium flame.
• Add onions and sauté till golden brown.
• Add the turmeric powder and stir a little.
• Next add the cinnamon stick, cardamom, cloves, bay leaf and fry for about 2 minutes.
• Next add the chopped tomatoes and sauté till the tomato smell disappears and then mash the tomatoes with your stirring spoon.
• Now add the cubed potatoes and stir for about 2 minutes.
• Add the chicken mixture to this mixture and stir for about 2 minutes.
• Add the coriander leaves and stir again for about 2 minutes.
• Add the water and stir again.
• Close the lid and let it simmer till the chicken is done.
• When chicken is done check the salt content and add a bit more salt as per taste.
• You can also add additional chili powder if you would like it spicy.
• When serving you can garnish this with a tsp of cream drizzled on top.

PUNJABI CHICKEN IN THICK GRAVY

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.