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Punjabi Chicken in Thick Gravy

“This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the ‘heat’ by adding more serrano peppers.”

Punjabi Chicken in Thick Gravy



  1. 2 tablespoons vegetable oil

  2. 2 tablespoons ghee (clarified butter)

  3. 8 chicken legs, skin removed

  4. 1 teaspoon cumin seeds

  5. 1 onion, minced

  6. 5 cloves garlic, minced

  7. 2 tablespoons minced fresh ginger root

  8. 1 small tomato, coarsely chopped

  9. 1 tablespoon tomato paste

  10. 1 tablespoon garam masala

  11. 1 tablespoon ground turmeric

  12. 1 serrano chile pepper, seeded and minced

  13. 1 cup water


Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color. Add the onion; cook and stir until translucent, about 5 minutes. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Punjabi Chicken in Thick Gravy

Sameera ChathurangaAbout Author Shoyab Khan

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