Punjabi Chicken in thick gravy WW=4pts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients:2 tablespoons vegetable oil2 tablespoons ghee (clarified butter)8 chicken legs, skin removed (MUST use chicken with bone for flavor)1 teaspoon cumin seeds1 onion, minced5 cloves garlic, minced2 tablespoons minced fresh ginger root 1/4 cup tomato puree1 tablespoon garam masala1 tablespoon ground turmeric1 green chili1 cup water1/4 cup chopped fresh cilantro
directions:
Heat the oil and ghee in a pressure cooker 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 (important for flavor). Stir in the tomato puree, garam masala, turmeric, green chili, and water; cover and cook for 3 whistles then let pressure release on its own. Garnish with cilantro (corriander) leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user HCHATTERJEE.
Heat the oil and ghee in a pressure cooker 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 (important for flavor). Stir in the tomato puree, garam masala, turmeric, green chili, and water; cover and cook for 3 whistles then let pressure release on its own. Garnish with cilantro (corriander) leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user HCHATTERJEE.
Nutritional Info Amount Per Serving
- Calories: 156.0
- Total Fat: 12.8 g
- Cholesterol: 29.2 mg
- Sodium: 81.2 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.1 g
- Protein: 4.8 g
Member Reviews
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MICHELLEZ41
This is very similar to my own recipe - I use olive oil instead of veg oil and ghee and I add curry leaf, cumin, coriander, salt, pepper and chicken stock. I also vary the recipe with the addition of yogurt or coconut milk when I want a creamy curry. Thanks for sharing your recipe! - 3/7/11