Seyal Murgh (Sindhi Chicken and Onions)

Sindhi Chicken and Onions (Seyal Murgh)

Sindhi Chicken and Onions (Seyal Murgh)

Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.Todd Coleman

Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.

Seyal Murgh (Sindhi Chicken and Onions)
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.
Yield: serves 4

Ingredients

  • 6 cloves garlic, peeled
  • 1 serrano chile, stemmed
  • 1 (2") piece ginger, peeled and thinly sliced
  • 14 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
  • 12 tsp. ground turmeric
  • 3 plum tomatoes, grated
  • 34 cup milk
  • 12 cup heavy cream
  • 13 cup finely chopped cilantro

Instructions

  1. Puree 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 puree; 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.