Punjabi Chicken in Thick Gravy

This Punjabi chicken curry features chicken legs simmered in a thick curry sauce for a simple weeknight dinner with just the right amount of spice.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 325 Calories

Ingredients

• 1 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• 2 tablespoons minced fresh ginger root
• 1 tablespoon tomato paste
• 5 cloves garlic, minced
• 1 onion, finely chopped
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon cumin seeds
• 1 serrano chile pepper, seeded and minced
• 2 tablespoons ghee (clarified butter)
• 8 chicken legs, skin removed
• 1 small tomato, coarsely chopped
• 0.25 cup chopped fresh cilantro

Recipe Instructions

Step 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.

Step 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.

Step 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.