Indian-Spiced Chicken With Tomato and Cream

Ingredients for Indian-Spiced Chicken With Tomato and Cream

• 45ml ghee (clarified butter) or vegetable oil

• 6 chicken legs (drumsticks with thighs

• about 1.4kg )

• Kosher salt

• freshly ground pepper

• 1 medium onion, finely chopped

• 4 garlic cloves, finely grated

• 2 tablespoons finely grated peeled ginger

• 2 tablespoons tomato paste

• 2 teaspoons garam masala

• 2 teaspoons ground cumin

• 2 teaspoons ground turmeric

• 1 1/2 teaspoons ground coriander

• 3/4 teaspoons cayenne pepper

• 3/4 teaspoons ground cardamom

• 1925ml low-sodium chicken broth

• 180ml canned tomato purée

• 120ml double cream

• 450g small Yukon Gold potatoes, sliced 1/4" thick

• Plain yoghurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

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.

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.

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.

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.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.