Seyal Murgh (Sindhi Chicken and Onions)

  • Serves

    serves 4


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


  • 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


Step 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.

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