Seyal Murgh (Sindhi Chicken and Onions)

INGREDIENTS

• 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

INSTRUCTIONS

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.