Spicy Punjabi Chicken

Prep:

25 m

Cook:

1 h 0 m

Ready in:

1 h 25 m

Yum

This Punjabi chicken is cooked till tender in a simple spicy gravy.

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Servings: 8

Vegetable oil

2 tbsp

Ghee (clarified butter)

2 tbsp

Chicken legs, skinless

Cumin seeds

1 tsp

Onion, diced

Garlic

5 cloves, minced

Fresh ginger root

2 tbsp, minced

Tomato, small, chopped

Tomato paste

1 tbsp

Garam masala

1 tbsp

Turmeric

1 tbsp, ground

Serrano pepper, seedless, minced

Water

1 cup

Put oil and ghee to a large pot and heat them over medium heat. Add cumin seeds and cook them until they change color.
Add the onion and cook stirring until it becomes translucent, for about 5 mins. Add garlic and ginger and keep cooking the mixture stirring it occasionally until the onions get brown, for 5 more mins.
Add the next six ingredients (from tomato to water) and cook the sauce for 5 mins.
Put the chicken into the sauce making sure the legs are completely coated.
Cover the pot, reduce the heat to medium-low and cook until the chicken is white near the bone, not pink (for about 40 mins).
Sprinkle the dish with cilantro and serve it.

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