Punjabi Chicken In Thick Gravy Food

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 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." by chef montaser masoud

Provided by Chef Montaser Masou

Categories Southwest Asia (middle East)

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8 skinless chicken legs
1 teaspoon cumin seed
1 onion, minced
5 garlic cloves, minced
2 tablespoons minced fresh gingerroot
1 small tomatoes, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 serrano chili pepper, seeded and minced
1 cup water
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 463.2, Fat 23.5, SaturatedFat 7.5, Cholesterol 224.4, Sodium 262.6, Carbohydrate 7.5, Fiber 1.5, Sugar 2.5, Protein 53.6

SPICY CHICKEN THICK GRAVY

Spicy Chicken Thick Gravy image

This always makes my mouth water and my friends love this chicken gravy. It can be eaten with bread, rice, chappatis.

Provided by Nirupa

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

4 tablespoons oil
1/4 teaspoon mustard seeds
1 large onion, chopped
2 medium tomatoes, chopped
1/4 teaspoon turmeric powder
1 tablespoon chili powder
1 tablespoon coriander powder
1/2 teaspoon garam masala
1 chicken, skinned and cut
1 tablespoon lime juice
1 cinnamon stick
2 cardamom
1 bay leaf
3 cloves
1 medium potato, skinned and cubed
1/4 cup low-fat yogurt
1/2 cup coriander leaves, chopped
1 cup water
1 teaspoon salt
1 tablespoon cream (to garnish)

Steps:

Wash the chicken well and with a knife slash the chicken flesh a little to enable to juices to penetrate.
In a bowl mix, chicken, chili powder, coriander powder, garam masala, salt, lime juice, yoghurt and set aside. You can choose to set aside this mixture for about 1 hour to enable better flavoring.
In a deep vessel / casserole vessel heat the oil and mustard seeds on medium flame.
Add onions and sauté till golden brown.
Add the turmeric powder and stir a little.
Next add the cinnamon stick, cardamom, cloves, bay leaf and fry for about 2 minutes.
Next add the chopped tomatoes and sauté till the tomato smell disappears and then mash the tomatoes with your stirring spoon.
Now add the cubed potatoes and stir for about 2 minutes.
Add the chicken mixture to this mixture and stir for about 2 minutes.
Add the coriander leaves and stir again for about 2 minutes.
Add the water and stir again.
Close the lid and let it simmer till the chicken is done.
When chicken is done check the salt content and add a bit more salt as per taste.
You can also add additional chili powder if you would like it spicy.
When serving you can garnish this with a tsp of cream drizzled on top.

Nutrition Facts : Calories 307.4, Fat 21.8, SaturatedFat 5.1, Cholesterol 60.1, Sodium 478.1, Carbohydrate 12.1, Fiber 2.3, Sugar 3.3, Protein 16.3

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