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Punjabi Chicken in Thick Gravy

This Punjabi chicken curry features chicken legs simmered in a thick curry sauce for a simple weeknight dinner with just the right amount of spice.
Print Recipe
Prep Time 25 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 8 servings
Course: Dinner, Lunch
Cuisine: Indian
Calories: 325
Ingredients Method Nutrition

Ingredients
  

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
  • 0.25 cup chopped fresh cilantro

Method
 

  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.
  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.
  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.

Nutrition

Calories: 325kcalCarbohydrates: 4gProtein: 28gFat: 22gSaturated Fat: 7gCholesterol: 102mgSodium: 395mgFiber: 1gSugar: 1g

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