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
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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.
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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.
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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.
