Indian-Style Chicken and Onions

Purée 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 purée 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.