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.
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.