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.
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 chickens legs , skin removed
- 0.25 cups chopped fresh cilantro
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Pfeffernusse
These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.
White Chocolate Gingersnaps
My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!
Chicken Tikka Masala
Chicken tikka masala made easy with this great-tasting recipe — simply marinate chicken breast in yogurt and spices and then simmer in a tomato cream sauce. Serve with rice or warm pita bread.