Chicken In Gravy Indian Punjabi Style Food

CHICKEN IN GRAVY (INDIAN-PUNJABI STYLE)

Steps:

• Clean chicken with skin removed.
• In a dutch oven pot heat 2 tbs oil and 2 tbs ghee on medium heat, add cumin seeds.
• Wait for the cumin to start to turn color, then add onions, and saute for approx 5 minutes. Add garlic and ginger and cook for another 5 minutes or until the onions are browned.
• Add tomato paste, chopped tomato, turmeric, garam masala, green chili, and about 1 cup of water.
• Cook mixture for approx 5 minutes.
• Add chicken and mix well.
• Cover and cook on low to medium-low heat for about 40 minutes or until chicken is tender.
• Gravy should not be watery; should be a thicker gravy, like a stew. Add coriander for garnish.

PUNJABI CHICKEN CURRY

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.

PUNJABI CHICKEN IN THICK GRAVY

Steps:

• Directions.
• 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. Add the onion; cook and stir until translucent, about 5 minutes. Stir in the garlic and ginger; cook until the onions brown, about 5 minutes. Stir in the tomato, tomato paste, garam masala, turmeric, serrano pepper, and water; cook another 5 minutes. Lay the chicken into the sauce; mix to coat the legs. Cover; reduce heat to medium-low; cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.