Punjabi Chicken in Thick Gravy Recipe - Allrecipes.com
Punjabi Chicken in Thick Gravy Recipe
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Punjabi Chicken in Thick Gravy

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • READY IN 1 hr 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2009

This is an awesome "everyday" Indian dish. The person Rumshack74 who gave this a poor rating must not have used proper spices. Or maybe she was expecting normal Indian food to taste like resturant food? There is no way a dish with 1 table spoon of garam masala can be lacking in flavour! And I don't know of any Indian who uses "curry powder" one finds in non-Indian grocery. It has disgusting flavour!! Anyway, I recommend you not pay attention to her review and try this recipe!!!!!

 
Most Helpful Critical Review
Feb 01, 2008

I'm sorry to give this recipe such a low rating but it had absolutely NO flavor. I followed the directions to the letter. In order to save the dish, I had to triple the amount of spices, added some curry powder, chicken broth instead of water and salt. I don't like rating a recipe unless I have great things to review. Unfortunately, this recipe was such a dissapointment, I wanted to share my experience. I wish I could have enjoyed it more.

 

15 Ratings

Aug 24, 2009

this is one of the best chicken dishes ever. incredibly flavorful. my son is home from college and his best friend in college is Indian. they eat a lot of Indian food. when I made this, we all agreed that it was tastier than anything we had had in awhile. almost too easy to make. all my seasonings were the regular dried variety. I add lots of Cayenne pepper. we like it real real hot at my camp.

 
Nov 14, 2007

This is one of the best "curry" dishes I have ever made. The family loved it and I am already craving to eat it again. I skipped the ghee and had to use powdered garlic and ginger but it was still awesome!

 
Mar 02, 2010

Make sure your spices are FRESH!!! I tried it a second time with a new batch of Garam masala and it made all of the difference. Also used skinless chicken thighs. Good left overs too!!!

 
Mar 04, 2009

Great recipe. I enjoyed it. The flavours were great and the sauce was nice. Easy to make with not that many spices required. Don't forget to add the salt!

 
Feb 18, 2009

Very good flavor. I used less water so that it was less soupy. Recommended

 
Mar 26, 2014

Great recipe, it has a lot of flavour without being over powering. I used fillet instead of legs because I don't care for chicken on the bone. Because the gravy is so thick it reheats well & you can easily use the meat on a salad cold.

 

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Nutrition

  • Calories
  • 580 kcal
  • 29%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 36.4 g
  • 56%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 55.8 g
  • 112%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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