Best 2 Punjabi Chicken In Thick Gravy Recipes
Craving a lip-smacking Punjabi chicken recipe that bursts with bold flavors and leaves you craving more? Look no further! This article presents a diverse collection of Punjabi chicken recipes in thick gravy, carefully curated to tantalize your taste buds and transport you to the vibrant culinary heart of Punjab. From creamy and rich gravies bursting with aromatic spices to fiery and tangy curries that pack a punch, this article offers a culinary journey that celebrates the diverse culinary heritage of this vibrant region.
Check out the recipes below so you can choose the best recipe for yourself!
PUNJABI CHICKEN IN THICK GRAVY
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. Serve over rice, or with chapatti or roti.
Provided by //^_^\\ Chatterjee
Categories World Cuisine Recipes Asian Indian
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
- Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g
PUNJABI CHICKEN IN THICK GRAVY
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." by chef montaser masoud
Provided by Chef Montaser Masou
Categories Southwest Asia (middle East)
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Directions.
- 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.
Nutrition Facts : Calories 463.2, Fat 23.5, SaturatedFat 7.5, Cholesterol 224.4, Sodium 262.6, Carbohydrate 7.5, Fiber 1.5, Sugar 2.5, Protein 53.6
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the dish.
- Marinate the chicken for at least 30 minutes before cooking. This will help to tenderize the chicken and infuse it with flavor.
- Cook the chicken over medium heat until it is cooked through. Do not overcook the chicken, as this will make it dry and tough.
- Use a heavy-bottomed pot or Dutch oven to make the gravy. This will help to prevent the gravy from burning.
- Add the spices to the gravy gradually, tasting as you go. This will help you to control the heat level of the dish.
- Serve the chicken in thick gravy with rice, roti, or naan.
Conclusion:
Punjabi chicken in thick gravy is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its rich, creamy gravy and tender chicken, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to prepare chicken, give this recipe a try. You won't be disappointed!
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