About this recipe:This Indian-style chicken and onion dish is seasoned with just the right amount of spices for a warm and flavourful meal everyone will love.
3 tablespoons water
6 cloves garlic
2 chilli peppers, stemmed
1 (5cm) piece fresh ginger, peeled and thinly sliced
4 tablespoons ghee (clarified butter)
1kg chicken drumsticks
salt and freshly 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
120ml whipping cream
1 tablespoon freshly chopped coriander
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Method Prep:20min › Cook:40min › Ready in:1hr
Puree water, garlic, chilli peppers and ginger together in a blender or food processor until smooth.
Heat ghee in a large 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 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 the boil. Reduce heat to medium, cover saucepan, and cook until chicken thighs are cooked through, 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 fresh coriander into sauce and pour over chicken.