Seyal Murgh (Sindhi Chicken and Onions)
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Sunday, May 11, 2014


Seyal Murgh (Sindhi Chicken and Onions)

Kelly Mike - Sunday, May 11, 2014


  • 6 cloves garlic, peeled
  • 1 serrano chile, stemmed
  • 1 2" piece ginger, peeled and thinly sliced
  • ¼ cup ghee or clarified butter
  • 2 lb. skinless chicken drumsticks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large white onion, minced
  • 1 tbsp. dried fenugreek leaves 
  • 2 tsp. ground coriander
  • 1 tsp. garam masala
  • ½ tsp. ground turmeric
  • 3 plum tomatoes, grated
  • ¾ cup milk
  • ½ cup heavy cream
  • ⅓ cup finely chopped cilantro


Purée garlic, chile, ginger, and 3 tbsp. water until smooth. Heat ghee in a 6-qt. saucepan over medium-high heat. Add chicken and season with salt and pepper; cook, flipping once, until browned, 5-7 minutes; transfer to a plate. Add garlic purée; cook, until golden, 2-3 minutes. Add onions; cook, until golden, 5-7 minutes. Add fenugreek leaves, coriander, garam masala, and turmeric; cook 1 minute. Add tomatoes; cook until slightly caramelized, 4-6 minutes. Add chicken, milk, and cream; boil. Reduce heat to medium and cover; cook until chicken is tender, 15-20 minutes. Transfer chicken to a serving platter. Cook sauce, until slightly reduced, 5-7 minutes. Stir in cilantro; pour sauce over chicken.


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