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
- 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 colour.
- 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 and cook for another 5 minutes.
- Lay the chicken into the sauce and coat the legs all over.
- Cover and reduce the heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes.
- Garnish with cilantro.