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. 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. 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. 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 per serving