Description
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.
Ingredients
- 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 tablespoon tomato paste
- 1 tablespoon garam masala
- 1 tablespoon ground turmeric
- 1 teaspoon salt, or to taste
- 1 serrano chile pepper, seeded and minced
- 1 cup water
- ΒΌ cup chopped fresh cilantro
Instructions
- Heat 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.
- Stir 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.
- Mix 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.
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Servings: 8