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Seyal Murgh (Sindhi Chicken and Onions)

Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well. From: saveur.com SERVES 4

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
? 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.