punjabi chicken in thick gravy

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• 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. add the onion; cook and stir until translucent, about 5 minutes. 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. 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. garnish with cilantro to serve.