Prepare time: 25 min
Cook: 1 hr 5 min
Ready in: 1 hr 30 min
Punjabi Chicken in Thick Gravy: “This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the ‘heat’ by adding more serrano peppers. Serve over rice, or with chapatti or roti.”


  • 2 tablespoons vegetable oil
  • 2 tablespoons ghee (clarified butter)
  • 8 chicken legs, skin removed
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 1 small tomato, coarsely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup water
  • 1 serrano chile pepper, seeded and minced
  • 1 teaspoon salt, or to taste
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon tomato paste

Directions of Making Punjabi Chicken in Thick Gravy

1Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.

2Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.

3Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Punjabi Chicken in Thick Gravy is ready. Serve hot.

Nutrition Facts

Per Serving: 325 calories; 21.5 g fat; 4.3 g carbohydrates; 27.7 g protein; 102 mg cholesterol; 394 mg sodium.