Punjabi Chicken in Thick Gravy

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. Serve over rice, or with chapatti or roti.

INGRIDIENT

2 tablespoons vegetable oil

2 tablespoons ghee (clarified butter)

8 chicken legs, skin removed

1 teaspoon cumin seeds

1 onion, finely chopped

5 cloves garlic, minced

2 tablespoons minced fresh ginger root

1 small tomato, coarsely chopped

1 tablespoon tomato paste

1 tablespoon garam masala

1 tablespoon ground turmeric

1 teaspoon salt, or to taste

1 serrano chile pepper, seeded and minced

1 cup water

¼ cup chopped fresh cilantro

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

NUTRITION FACT

Per Serving: 325 calories; protein 27.7g; carbohydrates 4.3g; fat 21.5g; cholesterol 102.2mg; sodium 394.5mg.

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