Punjabi Chicken in Thick Gravy

Punjabi Chicken in Thick Gravy

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
1 small tomato, coarsely chopped
1 Tomatoes Regular Grape
1 tablespoon tomato paste
1 tablespoon garam  masala
1 tablespoon ground turmeric
1  serrano   chile pepper, seeded and minced
1 cup water

TIP! To enhance the 2 tablespoons minced fresh ginger root
Directions:

at 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.

source by : http://allrecipes.com/recipe/150340/punjabi-chicken-in-thick-gravy/