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Punjabi Chicken in Thick Gravy

4

85 min

Punjabi Chicken in Thick Gravy

Punjabi Chicken in Thick Gravy Photo 1

Time

85 min

Serving

8 persons

Calories

325

Rating

4.00★ (73)

Cuisine

Indian
Author: Victoria Buriak
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.

Ingredients

  • vegetable oil: 2 Tbsp
  • ghee (clarified butter): 2 Tbsp
  • cumin seeds: 1 tsp
  • onion: 1 piece (chopped)
  • garlic: 5 clove (minced)
  • ginger root: 2 Tbsp (fresh; minced)
  • water: 1 cup
  • tomato: 1 small (chopped)
  • serrano Chili pepper: 1 piece (minced)
  • tomato paste: 1 Tbsp
  • Garam Masala: 1 Tbsp
  • ground turmeric: 1 Tbsp
  • salt: 1 tsp (to taste)
  • chicken legs: 8 piece (skin removed)
  • cilantro: 0.25 cup (fresh; chopped)

Metric Conversion

Stages of cooking

Punjabi Chicken in Thick Gravy Photo 21
Punjabi Chicken in Thick Gravy Photo 32
Punjabi Chicken in Thick Gravy Photo 43
  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.
    Punjabi Chicken in Thick Gravy Photo 2
  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.
    Punjabi Chicken in Thick Gravy Photo 3
  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.
    Punjabi Chicken in Thick Gravy Photo 4

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