Indian-Spiced Chicken With Tomato and Cream

A rich and aromatic Indian-inspired dish featuring tender chicken legs simmered in a creamy tomato sauce with warming spices like garam masala, cumin, and cardamom. Served with potatoes and garnished with yogurt and fresh mint.

6 servings

3 hr 14 min

Published October 4, 2025

Ingredients

•3 tablespoons ghee (clarified butter) or vegetable oil
•6 pieces chicken legs (drumsticks with thighs; about 3 pounds)
•1 to taste Kosher salt
•1 to taste freshly ground pepper
•1 medium onion
•4 cloves garlic
•2 tablespoons ginger
•2 tablespoons tomato paste
•2 teaspoons garam masala
•2 teaspoons ground cumin
•2 teaspoons ground turmeric
•1½ teaspoons ground coriander
•¾ teaspoon cayenne pepper
•¾ teaspoon ground cardamom
•8 cups low-sodium chicken broth
•¾ cup canned tomato purée
•½ cup heavy cream
•1 pound Yukon Gold potatoes
•½ cup Plain yogurt
•¼ cup fresh mint
•6 pieces naan
•6 pieces flatbread
•3 cups cooked rice

Cooking Instructions

1.
Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
10 min
2.
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
14 min
3.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
120 min
4.
Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
45 min
5.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
5 min
6.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

Ingredients

•3 tablespoons ghee (clarified butter) or vegetable oil

•6 pieces chicken legs (drumsticks with thighs; about 3 pounds)

•1 to taste Kosher salt

•1 to taste freshly ground pepper

•1 medium onion

•4 cloves garlic

•2 tablespoons ginger

•2 tablespoons tomato paste

•2 teaspoons garam masala

•2 teaspoons ground cumin

•2 teaspoons ground turmeric

•1½ teaspoons ground coriander

•¾ teaspoon cayenne pepper

•¾ teaspoon ground cardamom

•8 cups low-sodium chicken broth

•¾ cup canned tomato purée

•½ cup heavy cream

•1 pound Yukon Gold potatoes

•½ cup Plain yogurt

•¼ cup fresh mint

•6 pieces naan

•6 pieces flatbread

•3 cups cooked rice

Cooking Instructions

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.

10 min

Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.

14 min

Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.

120 min

Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.

45 min

Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.

5 min

DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.