Indian-Style Chicken and Onions

Rating: 4.5 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By phosmane
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Nutrition Facts

Per Serving:
620 calories; 42.4 g total fat; 216 mg cholesterol; 218 mg sodium. 14.1 g carbohydrates; 45.6 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Cally
Rating: 5 stars
07/18/2017
This was a great dinner. The sauce is the star and was so flavorful and easy to make. We made it with chicken legs but next time we'll just use chicken pieces. Depending on the heat level you want you might want to dial back on the serranos. Two were perfect for us. Read More
Helpful
(2)

Most helpful critical review

Rosemari
Rating: 3 stars
10/16/2016
Although this dish turned out be flavorful there were small problems that may have had more to do with my pots & pans than the recipe. First the ghee was not what I expected. I didn't care for the smell or the taste so much. The worst part is that the chicken stuck to the pan. May have been my pot but it doesn't seem to happen with olive or coconut oil. Second the items in the blender were so small it was hard to get it out. Third I've never shredded tomatoes before & it didn't go so well so I chopped them. Finally I think all of these problems were probably because I didn't know how to execute properly with unfamiliar ingredients & approaches. Don't know if I'll try again but definitely will try to find a good South-Asian dish because now I've got all this ghee! Hope I didn't offend anyone if so I apologize. Read More
Helpful
(2)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Cally
Rating: 5 stars
07/18/2017
This was a great dinner. The sauce is the star and was so flavorful and easy to make. We made it with chicken legs but next time we'll just use chicken pieces. Depending on the heat level you want you might want to dial back on the serranos. Two were perfect for us. Read More
Helpful
(2)
Buckwheat Queen
Rating: 5 stars
07/22/2016
Loved this chicken. Great tasting easy to make and it uses fresh natural ingredients. The kids devoured it. I used half green peppers and half hot peppers mixed to keep it less piquant for the kids. A definite keeper. Thank you for the recipe! Read More
Helpful
(2)
Cally
Rating: 5 stars
07/18/2017
This was a great dinner. The sauce is the star and was so flavorful and easy to make. We made it with chicken legs but next time we'll just use chicken pieces. Depending on the heat level you want you might want to dial back on the serranos. Two were perfect for us. Read More
Helpful
(2)
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Rosemari
Rating: 3 stars
10/16/2016
Although this dish turned out be flavorful there were small problems that may have had more to do with my pots & pans than the recipe. First the ghee was not what I expected. I didn't care for the smell or the taste so much. The worst part is that the chicken stuck to the pan. May have been my pot but it doesn't seem to happen with olive or coconut oil. Second the items in the blender were so small it was hard to get it out. Third I've never shredded tomatoes before & it didn't go so well so I chopped them. Finally I think all of these problems were probably because I didn't know how to execute properly with unfamiliar ingredients & approaches. Don't know if I'll try again but definitely will try to find a good South-Asian dish because now I've got all this ghee! Hope I didn't offend anyone if so I apologize. Read More
Helpful
(2)
lisapizza1978
Rating: 5 stars
06/10/2019
Absolutely delish. I wanted the chicken to simmer longer and get to be fall off the bone fantastic so I added a cup of chicken stock to the onions and chicken and then covered it and simmered for an hour. Then I removed the lid and reduced the liquid. Then added the milk and cream and heated thru. Flavor explosions. I don t think my alterations change the flavor at all just added some good cooking time for tenderness. The flavor profile of this recipe is fabulous. I wouldn t change it a bit. Thank u for rbis awesome recipe! Read More
Helpful
(1)
aputler
Rating: 4 stars
04/09/2018
Overall this recipe was a nice change of pace. Only used 1 serrano pepper and subbed grape seed oil for the ghee. Didn't feel like cleaning another pan. Thanks for posting. Read More
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Penny Miles-Dixon
Rating: 4 stars
03/03/2017
This was different it had a unique taste. I will make it again thank you Read More
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