Punjabi Style Chicken Masala

Name: Punjabi Style Chicken Masala
Total time: 4200 s
Yield: 6 serve
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 2 tablespoons ghee (clarified butter); 1 teaspoon cumin seeds; 1 onion, finely chopped; 5 cloves garlic, minced; 2 tablespoons minced fresh ginger root; 1 cup water; 1 small tomato, coarsely chopped; 1 serrano chile pepper, seeded and minced; 1 tablespoon tomato paste; 1 tablespoon garam masala; 1 tablespoon ground turmeric; 1 teaspoon salt, or to taste; 8 chicken legs, skin removed; 1/4 cup chopped fresh cilantro or green coriander leaves

Sarita Srivastava @cook_26934677

Ranchi

#LS Punjabi chicken masala will add the right amount of spice to your palate. Try it today and enjoy a lavish meal.

Sarita Srivastava @cook_26934677

Ranchi

#LS Punjabi chicken masala will add the right amount of spice to your palate. Try it today and enjoy a lavish meal.

Saved

Ingredients

1 hr 10 minutes

6 serve

2 tablespoonsvegetable oil
2 tablespoonsghee (clarified butter)
1 teaspooncumin seeds
1onion, finely chopped
5 clovesgarlic, minced
2 tablespoonsminced fresh ginger root
1 cupwater
1small tomato, coarsely chopped
1serrano chile pepper, seeded and minced
1 tablespoontomato paste
1 tablespoongaram masala
1 tablespoonground turmeric
1 teaspoonsalt, or to taste
8chicken legs, skin removed
1/4 cupchopped fresh cilantro or green coriander leaves

Saved

Steps

1 hr 10 minutes

1

Heat oil and ghee in a large pot over medium heat. Cook cumin seeds in hot oil-ghee mixture until seeds begin to change color.Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and ginger; continue cooking until onions are browned, about 5 minutes more.
2

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