Recipes

Indian-Style Chicken and Onions

Name: Indian-Style Chicken and Onions
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 3 tablespoons water; 6 cloves garlic; 2 serrano chile peppers, stemmed; 1 (2 inch) piece fresh ginger, peeled and thinly sliced; 0.25 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; 0.5 teaspoon ground turmeric; 3 plum tomatoes, grated; 0.75 cup milk; 0.5 cup heavy whipping cream; 0.33333334326744 cup finely chopped fresh cilantro

4.6

(13)

9 Reviews

2 Photos

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.

Recipe by phosmane

Published on April 3, 2019

2

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hrs

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Nutrition Facts (per serving)

620	Calories
42g	Fat
14g	Carbs
46g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 620
% Daily Value *
Total Fat 42g	54%
Saturated Fat 20g	101%
Cholesterol 216mg	72%
Sodium 218mg	9%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	12%
Total Sugars 6g
Protein 46g
Vitamin C 16mg	81%
Calcium 135mg	10%
Iron 4mg	20%
Potassium 749mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.