Punjabi Chicken in Thick Gravy

By norsegal8

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons ghee (clarified butter)
• 8 chicken legs, skin removed
• 1 teaspoon cumin seeds
• 1 onion, minced
• 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 serrano chile pepper, seeded and minced
• 1 cup water
• 1/4 cup chopped fresh cilantro

Details

Servings 8
Preparation time 25mins
Cooking time 85mins
Adapted from allrecipes.com

Preparation

Step 1

1. Heat the oil and ghee in a large pot over medium heat.

2. Cook the cumin seeds in the oil until the seeds begin to change color. Add the onion; cook and stir until translucent, about 5 minutes.

3. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes.

4. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes.

5. Garnish with cilantro to serve.