Indian-Style Chicken and Onions recipe

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Ingredients

3 tablespoons water
6 cloves garlic
2 serrano 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
3 plum tomatoes, grated
¾ cup milk
½ cup heavy whipping cream
⅓ cup finely chopped fresh cilantro

Nutrition Info

620.2 calories
carbohydrate: 14.1 g
cholesterol: 215.5 mg
fat: 42.4 g
fiber: 3.3 g
protein: 45.6 g
saturatedFat: 20.1 g
servingSize: -
sodium: 217.8 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

Amazing Indian recipe that is simple, tasty, and full of flavor. This was the first Indian meal I made, and it has stuck around since all of my friends and family love it! Add more or less chiles depending on your spice preference.

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