indian-style chicken and onions

Ingredients

• Servings: 4
• 3 tablespoons water
• 6 cloves garlic
• 2 serrano chile peppers, stemmed
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 1/4 cup ghee (clarified butter)
• 2 pounds chicken drumsticks
• salt and ground black pepper to taste
• 1 large white onion, sliced
• 1 tablespoon dried fenugreek leaves
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 3 plum tomatoes, grated
• 3/4 cup milk
• 1/2 cup heavy whipping cream
• 1/3 cup finely chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
• heat ghee in a 6-quart saucepan over medium heat. season chicken with salt and pepper. cook chicken in hot ghee until browned, 3 to 4 minutes per side. transfer chicken to a plate.
• cook and stir garlic puree in the 6-quart saucepan until golden, 2 to 3 minutes. add onion; cook and stir until golden, 5 to 7 minutes. add fenugreek, coriander, garam masala, and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
• stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes. add chicken, milk, and cream; bring to a boil. reduce heat to medium, cover saucepan, and cook until chicken is no longer pink in the center and tender, 15 to 20 minutes. transfer chicken to a serving platter using a slotted spoon. continue cooking sauce until slightly reduced, 5 to 7 more minutes. stir cilantro into sauce and pour over chicken.