This Punjabi chicken curry features a thick gravy with a nice spicy flavor thats not too hot You may adjust the heat by adding more serrano peppers Serve over rice or with chapati or roti
Prep Time
1 hr 25 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
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.
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.
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