Ingredients1 h servings 620 cals
- 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.
Per Serving: 620 calories; 42.4 g fat; 14.1 g carbohydrates; 45.6 g protein; 216 mg cholesterol; 218 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 yo...
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...
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 th...
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.