Indian-Spiced Chicken With Tomato And Cream
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
42
Spice
50
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Onion (finely chopped)2 tbsps
Ginger (finely grated peeled)2 tbsps
Tomato Paste2 tsps
Garam Masala2 tsps
Ground Cumin2 tsps
Ground Turmeric1.5 tsps
Ground Coriander3 tsp
Cayenne Pepper3 tsp
Ground Cardamom8 cups
Chicken Broth (low-sodium)3 cup
Tomato Puree (canned)1 cup
Heavy CreamDirections:
1
Heat ghee in a large Dutch oven over medium heat
2
Season chicken with salt and pepper
3
Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes
4
Transfer to a plate
5
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes
6
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
7
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper
8
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
9
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
10
Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper
11
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice
12
DO AHEAD: Stew can be made 3 days ahead
13
Let cool; cover and chill
14
Heat ghee in a large Dutch oven over medium heat
15
Season chicken with salt and pepper
16
Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes
17
Transfer to a plate
18
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes
19
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
20
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper
21
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
22
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
23
Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper
24
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice
25
DO AHEAD: Stew can be made 3 days ahead
26
Let cool; cover and chill