The Recipe Blog

Thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers.

Preparation Time	Cook Time	Serves
25 Minutes	60 Minutes	8

2 tablespoons vegetable oil

2 tablespoons ghee (clarified butter)

8 chicken legs, skin removed

1 teaspoon cumin seeds

1 onion, minced

5 cloves garlic, minced

2 tablespoons minced fresh ginger root

1 small tomato, coarsely chopped

1 tablespoon tomato paste

1 tablespoon garam masala

1 tablespoon ground turmeric

1 serrano chile pepper, seeded and minced

1 cup water

1/4 cup chopped fresh cilantro

Cooking 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.