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 caloriescarbohydrate: 14.1 gcholesterol: 215.5 mgfat: 42.4 gfiber: 3.3 gprotein: 45.6 gsaturatedFat: 20.1 gservingSize: -sodium: 217.8 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Indian-Style Chicken and Onions
Directions
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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.