1 (2 inch) piece fresh ginger, peeled and thinly sliced
1/4 cup ghee (clarified butter)
2 pounds chicken drumsticks
salt and ground black pepper to taste
1 large white onion, sliced
1 tablespoon dried fenugreek leaves
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 teaspoon ground turmeric
3 plum tomatoes, grated
3/4 cup milk
1/2 cup heavy whipping cream
1/3 cup finely chopped fresh cilantro
YIELD 4 servings
Puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
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.
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.
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.