Punjabi Chicken Gravy

Punjabi Chicken Gravy


The rich creamy gravy is what makes this Punjabi Chicken curry exotic and appealing. With basic ingredients and Indian spices, this restaurant-style Punjabi Chicken curry can be made easily at home. The secret lies in the spices and the perfect blend of ingredients and the slow cooking over time.


  • 2 tbsp vegetable oil
  • 2 tbsp ghee refined butter
  • 8 Chicken legs skin removed
  • 1 tsp Cumin seeds
  • 1 onion minced
  • 5 cloves garlic minced
  • 2 tbsp fresh ginger root minced
  • 1 small tomato coarsely chopped
  • 1 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp ground turmeric
  • 1 Chile pepper seeded and minced
  • 1 cup Water
  • ¼ cup fresh cilantro chopped


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