For a richer flavor, marinate the chicken legs in a mixture of yogurt, ginger-garlic paste, and a pinch of turmeric for at least 30 minutes before cooking. Adjust the amount of serrano pepper to your preference. For a milder curry, remove the seeds and membranes or omit it altogether. For extra heat, add an additional pepper or a pinch of red chili powder. Ghee adds a distinctive nutty flavor, but you can substitute it with butter or additional vegetable oil if preferred. If the gravy becomes too thick during simmering, add a splash of water to reach your desired consistency. Feel free to use bone-in, skin-on chicken thighs for extra flavor and succulence.
Punjabi Chicken in Thick Gravy
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING8 People
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VIEWS223
Experience the robust flavors of Punjab with this exquisite chicken curry. Simmered in a luscious, aromatic gravy, this dish strikes the perfect balance between rich spices and comforting warmth. A culinary journey to the heart of India, best enjoyed with fluffy rice or freshly baked bread.
Ingridients
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Nutrition
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Carbohydrate4 g
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Cholesterol102 mg
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Fiber1 g
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Protein28 g
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Saturated Fat7 g
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Sodium395 mg
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Sugar1 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large, heavy-bottomed pot, heat the vegetable oil and ghee over medium heat. Once shimmering, add the cumin seeds and allow them to sizzle and release their fragrance until they begin to change color. (approx. 2 minutes)
02 Step
Recipe View 5 mins Introduce the finely chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Add the minced garlic and ginger, continuing to cook until the onions turn a beautiful golden-brown hue, another 5 minutes.
03 Step
Recipe View 5 mins Pour in the water, followed by the chopped tomato, minced serrano pepper, tomato paste, garam masala, turmeric, and salt. Stir well to combine and allow the mixture to simmer gently for 5 minutes, allowing the flavors to meld.
04 Step
Recipe View 40 mins Carefully nestle the chicken legs into the simmering sauce, ensuring they are well coated. Cover the pot, reduce the heat to medium-low, and let the curry simmer until the chicken is cooked through and no longer pink near the bone, approximately 40 minutes.
05 Step
Recipe View Before serving, garnish generously with freshly chopped cilantro. This dish is best enjoyed hot, served over a bed of fluffy basmati rice, or with warm chapati or roti.
RECIPE REVIEWS
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Please Rate
Juana Brown
Mar 4, 2025I added a touch of cream at the end for extra richness. So good!
Lilly Kuphal
Nov 2, 2024I made this last night, and it was a huge hit! The perfect balance of spice. Will definitely be making this again.
Michale Wolff
Oct 24, 2024The recipe was easy to follow, and the results were restaurant-quality. Thank you for sharing!
Brice Stracke
Sep 9, 2024Absolutely delicious! The gravy was so flavorful and the chicken was perfectly cooked.
Hermann Goldner
Sep 4, 2023This is my go-to chicken curry recipe now. So much better than takeout!