Indian-Style Chicken And Onions Recipe

Name: Indian-Style Chicken And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons water, 6 cloves garlic, 2 serrano chile peppers, stemmed, 1 (2 inch) piece fresh ginger, peeled and thinly sliced, and more.

Yes, Indian-Style Chicken And Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian-Style Chicken And Onions

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