Indian-Style Chicken and Onions

Ingredients

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

Equipment

• food processor
• sauce pan
• blender
• slotted spoon

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.
3. Transfer chicken to a plate.
4. Cook and stir garlic puree in the 6-quart saucepan until golden, 2 to 3 minutes.
5. Add onion; cook and stir until golden, 5 to 7 minutes.
6. Add fenugreek, coriander, garam masala, and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
7. Stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes.
8. 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.
9. 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.