"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."
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.
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