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Punjabi Chicken in Thick Gravy
Punjabi Chicken in Thick Gravy
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Spicy Punjabi chicken curry with simmered chicken legs in a rich, flavorful sauce for an easy and satisfying weeknight meal.
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 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
Instructions:
  • In a large pot over medium heat, heat oil and ghee. Sauté cumin seeds in the hot oil-ghee mixture until they start to change color.
  • Sauté onion until softened and translucent for 5 minutes. Introduce garlic and ginger, cook until onions are browned for an additional 5 minutes.
  • Combine water, tomato, serrano pepper, tomato paste, garam masala, turmeric, and salt in a pot, bring to a simmer for 5 minutes. Add chicken to the sauce, stir gently to coat. Cover, reduce heat to medium-low, and cook until chicken is cooked through, around 40 minutes. Top with fresh cilantro before serving.

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