Indian-Style Chicken and Onions

Intro

Ingredients (4 Servings)

• 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
• 1 pinch 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 tomatoes plum tomatoes, grated
• ¾ cup milk
• ½ cup heavy whipping cream
• ⅓ cup finely chopped fresh cilantro

Directions

 Step 1
Pure 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.

Nutrition

Per Serving:

• 620.2 calories
• 45.6 g protein
• 14.1 g carbohydrates
• 215.5 mg cholesterol
• 217.8 mg sodium