Indian-Style Chicken and Onions


  • 3 tablespoons water
  • 6 cloves garlic
  • 2serrano chile peppers, stemmed
  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced
  • ¼ 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
  • ½ teaspoon ground turmeric
  • 3plum tomatoes, grated
  • ¾ cup milk
  • ½ cup heavy whipping cream
  • ⅓ cup finely chopped fresh cilantro
  • Directions

  • Step 1

    Puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Source: Read Full Article