Chicken In Gravy (Indian-Punjabi Style) - cooking recipe

Ingredients

2 tablespoons oil
2 tablespoons ghee
8 chicken legs
1 teaspoon cumin seed
5 garlic cloves, minced
1 -2 onion, chopped fine
2 tablespoons ginger
1 small tomatoes, cut in pieces
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon powdered turmeric (haldi)
1 -2 green chili pepper, deseeded and chopped
1 cup water

Preparation

Clean chicken with skin removed.
In a dutch oven pot heat 2 tbs oil and 2 tbs ghee on medium heat, add cumin seeds.
Wait for the cumin to start to turn color, then add onions, and saute for approx 5 minutes. Add garlic and ginger and cook for another 5 minutes or until the onions are browned.
Add tomato paste, chopped tomato, turmeric, garam masala, green chili, and about 1 cup of water.
Cook mixture for approx 5 minutes.
Add chicken and mix well.
Cover and cook on low to medium-low heat for about 40 minutes or until chicken is tender.
Gravy should not be watery; should be a thicker gravy, like a stew. Add coriander for garnish.