Indian

Punjabi Chicken in thick gravy WW=4pts is for Dinner.

Punjabi Chicken in thick gravy WW=4pts takes 15 minutes to prepare.

Punjabi Chicken in thick gravy WW=4pts takes 20 minutes to cook.

Punjabi Chicken in thick gravy WW=4pts makes 4 servings.

The ingredients for Punjabi Chicken in thick gravy WW=4pts are:

Ingredients:
2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8 chicken legs, skin removed (MUST use chicken with bone for flavor)
1 teaspoon cumin seeds
1 onion, minced
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/4 cup tomato puree
1 tablespoon garam masala
1 tablespoon ground turmeric
1 green chili
1 cup water
1/4 cup chopped fresh cilantro

Here is how you make Punjabi Chicken in thick gravy WW=4pts:

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: 4Recipe submitted by SparkPeople user HCHATTERJEE.

The nutritional information for Punjabi Chicken in thick gravy WW=4pts is:

• Servings Per Recipe: 4
• 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

Punjabi Chicken in thick gravy WW=4pts is Indian cuisine.

The dietary needs meet for Punjabi Chicken in thick gravy WW=4pts is Low Fat