Recipe

Chicken Chicken Curry

Name: Chicken Chicken Curry
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons ghee (clarified butter); 1 teaspoon cumin seeds; 1 onion, finely chopped; 5 cloves garlic, minced; 2 tablespoons minced fresh ginger root; 1 cup water; 1 small tomato, coarsely chopped; 1 serrano chile pepper, seeded and minced; 1 tablespoon tomato paste; 1 tablespoon garam masala; 1 tablespoon ground turmeric; 1 teaspoon salt, or to taste; 8 chicken legs, skin removed; ¼ cup chopped fresh cilantro

This Punjabi chicken curry features a thick gravy with a nice spicy flavor that's not too hot. You may adjust the heat by adding more serrano peppers. Serve over rice or with chapati or roti.

Prep 25mCook 60mTotal 85mServes 8

Ingredients

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Instructions

1
Heat oil and ghee in a large pot over medium heat. Cook cumin seeds in hot oil-ghee mixture until seeds begin to change color.
2
Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and ginger; continue cooking until onions are browned, about 5 minutes more.
3
Mix in water, tomato, serrano pepper, tomato paste, garam masala, turmeric, and salt; simmer for 5 minutes. Lay chicken into sauce; mix gently to coat. Cover, reduce heat to medium-low, and cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

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