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, finely chopped : 1 piece
- garlic, minced : 5 clove
- minced fresh ginger root : 2 Tbsp
- water : 1 cup
- tomato, coarsely chopped : 1 small
- serrano chile pepper, seeded and minced : 1 piece
- tomato paste : 1 Tbsp
- garam masala : 1 Tbsp
- ground turmeric : 1 Tbsp
- salt, or to taste : 1 tsp
- chicken legs, skin removed : 8 piece
- chopped fresh cilantro : 0.25 cup
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.
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