Chicken In Gravy (Indian-Punjabi Style)

• 2 tablespoons oil
• 2 tablespoons ghee
• 8 chicken legs
• 1 teaspoon cumin seed
• 5 garlic cloves, minced
• 1 -2 onion, chopped fine
• 2 tablespoons ginger
• 1 small tomatoes, cut in pieces
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 tablespoon powdered turmeric (haldi)
• 1 -2 green chili pepper, deseeded and chopped
• 1 cup water

1. Clean chicken with skin removed.
2. In a dutch oven pot heat 2 tbs oil and 2 tbs ghee on medium heat, add cumin seeds.
3. Wait for the cumin to start to turn color, then add onions, and saute for approx 5 minutes. Add garlic and ginger and cook for another 5 minutes or until the onions are browned.
4. Add tomato paste, chopped tomato, 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 a thicker gravy, like a stew. Add coriander for garnish.

oil, ghee, chicken, cumin, garlic, onion, ginger, tomatoes, tomato paste, garam masala, powdered turmeric, green chili pepper, water

Taken from www.food.com/recipe/chicken-in-gravy-indian-punjabi-style-263955 (may not work)