Punjabi Chicken in Thick Gravy

Felipe Spinka

Updated on May 11, 2024

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

Directions

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.

Nutrition Facts (per serving)

325	Calories
22g	Fat
4g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 325
% Daily Value *
Total Fat 22g	28%
Saturated Fat 7g	33%
Cholesterol 102mg	34%
Sodium 395mg	17%
Total Carbohydrate 4g	2%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 28g	55%
Vitamin C 5mg	6%
Calcium 33mg	3%
Iron 2mg	13%
Potassium 323mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.