indian-style-chicken-and-onions

Indian-Style Chicken and Onions

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  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
phosmane
Recipe by  phosmane

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
  2. 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.
  3. 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.
  4. 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 620 cal
  • 31%
  • Fat
  • 42.4 g
  • 65%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 45.6 g
  • 91%
  • Cholesterol
  • 216 mg
  • 72%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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