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.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8
Ingredients
- 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
Steps
- 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.
