Chicken In Gravy Indian Punjabi Style Recipes

PUNJABI CHICKEN IN THICK GRAVY

Punjabi Chicken in Thick Gravy image

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.

Provided by //^_^\\ Chatterjee

Categories World Cuisine Recipes Asian Indian

Time 1h30m

Yield 8

Number Of Ingredients 15

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
¼ cup chopped fresh cilantro

Steps:

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.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g

PUNJABI CHICKEN CURRY

Punjabi Chicken Curry image

This Indian chicken curry goes well with rice or chapati.

Provided by Harmeet kaur

Categories World Cuisine Recipes Asian Indian

Time 1h20m

Yield 5

Number Of Ingredients 15

Ingredients

9 teaspoons vegetable oil, divided
4 onions, chopped
2 green chile peppers, chopped
1 teaspoon cumin seeds
2 bay leaves
1 teaspoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon ground red chile pepper
1 teaspoon ground coriander
½ teaspoon ground turmeric
5 tomatoes, chopped
2 ¼ pounds boneless chicken thighs
salt to taste
3 cups water
¼ bunch fresh cilantro, finely chopped

Steps:

Heat 7 teaspoons oil in a pan over medium heat. Add onions, chile peppers, cumin seeds, and bay leaves. Stir until beginning to brown, 5 to 7 minutes. Add ginger-garlic paste; cook, stirring well to make sure it completely dissolves, 2 to 3 minutes. Cover and cook until onions and chiles soften, about 2 minutes more.
Add garam masala, chile powder, coriander, and turmeric. Cook and stir until mixture is the texture of gravy and oil separates, about 2 minutes.
Stir in tomatoes and cook until soft, about 5 minutes. Cover the pan and cook for 2 minutes. Uncover and continue to cook until reduced, 3 to 4 minutes more. Set aside and keep warm.
Heat remaining 2 teaspoons oil in a large pan over medium heat. Add chicken and season with salt. Cook until browned, 5 to 7 minutes per side. Stir in curry mixture until well combined. Reduce heat to low, cover, and cook for 5 minutes.
Pour in water; stir for 30 seconds. Season with salt. Cover and cook over medium heat until chicken thighs are no longer pink in the centers and curry thickens, about 15 minutes more. Remove from heat and let stand for 15 minutes more. Garnish with cilantro.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 25.4 g, Cholesterol 127.2 mg, Fat 30.2 g, Fiber 5.7 g, Protein 38.2 g, SaturatedFat 7.4 g, Sodium 203.4 mg, Sugar 12.6 g