This Punjabi chicken curry features a thick gravy with a nice spicy flavor that’s not too hot. You may adjust the heat by adding more serrano peppers. Serve over rice or with chapati or roti.
Prep Time::25 mins
Cook Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
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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
¼ cup chopped fresh cilantro
Directions
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.
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.
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.