• Punjabi Chicken Gravy


    2 tablespoons oil 
    2 tablespoons ghee 
    8 chicken legs 
    1 teaspoon cumin seeds 
    5 cloves of garlic , minced 
    1-2 chopped onion fine 
    2 tablespoons ginger 
    1tomato small , cut in pieces 
    1 tablespoon paste of tomato 
    1 tablespoon Garam masala 
    1 tablespoon powdered turmeric 
    1-2 green chili, deseeded and chopped 
    1 cup water 



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