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. Serve over rice, or with chapatti or roti.

Step: 1

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.

Step: 2

Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.

Step: 3

Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Per Serving: 325 calories; protein 27.7g; carbohydrates 4.3g; fat 21.5g; cholesterol 102.2mg; sodium 394.5mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your favorite music in the yard , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the meal , which may include everything from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, like as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.