Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Punjabi Spicy Chicken Curry

4.3
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
8 servings
Lunch Dinner Indian
Punjabi Spicy Chicken Curry
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
Instructions
1
Heat a generous amount of oil and ghee in a large cooking vessel over a moderate temperature.
2
Sear the cumin seeds in the hot oil-ghee mixture until they start to transform color, signaling that they're ready for the next step.
3
Add sliced onions to the pot and stir constantly until they become soft and lose their initial firmness, taking on a translucent appearance, approximately 5 minutes pass.
4
Introduce minced garlic and ginger into the mixture; continue cooking until the onions have turned a rich brown color, adding another 5 minutes to the overall process.
5
Combine water, chopped tomatoes, diced serrano pepper, tomato paste, a blend of spices including garam masala and turmeric, and salt in the pot; let it simmer for 5 minutes to allow the flavors to meld together.
6
Add boneless, skinless chicken pieces to the sauce and gently coat them with the mixture; cover the pot and lower the heat to a low setting.
7
Simmer the chicken in its sauce for approximately 40 minutes, or until it's no longer pink near the bone.
8
Garnish the dish with chopped cilantro before serving.