In one pot, make a flavorful Indian spiced chicken in a creamy tomato sauce.
By Sarah Mason
This Indian chicken is a one-pot gig, and it’s delicious. Like, really really good.
It’s warm. It’s hearty. It’s winter wonderland friendly. It’s made with chicken thighs, because don’t you dare buy chicken breasts. 
The spices are classically Indian, and the tomato cream combines with the dish to add a beautiful smooth texture.
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Chicken in Indian Spiced Tomato Sauce
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Flavorful Indian-spiced chicken simmers in a rich tomato sauce with potatoes. A comforting, easy weeknight meal.
Ingredients
- 3 tbsp vegetable oil
- 6 lbs (2724 g) boneless skinless chicken thighs
- Salt and pepper
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 2 tbsp ginger (peeled and minced)
- 2 tbsp tomato paste
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 0.5 tsp ground coriander
- 0.75 tsp cayenne pepper
- 0.75 tsp ground cardamom
- 8 cups (1893 ml) low-sodium chicken broth
- 0.75 cups (177 ml) canned tomato purée
- 0.5 cups (118 ml) heavy cream
- 1 lbs (454 g) small potatoes (cubed)
- Plain yogurt (for serving)
- Fresh mint (for serving)
- Naan or rice (for serving)
Instructions
- Heat vegetable oil in a Dutch oven over medium heat.
- Season chicken with salt and pepper.
- Sear chicken in batches for one minute per side, until lightly browned; do not fully cook.
- Transfer chicken to a plate.
- Add onion, garlic, and ginger to the pot and cook, stirring occasionally, for 8-10 minutes, or until onion is golden brown.
- Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom. Cook, stirring, for 4 minutes.
- Add chicken, broth, tomato purée, and cream to the pot. Season with salt and pepper.
- Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 45 minutes.
- About halfway through cooking, add potatoes.
- Simmer until chicken is cooked through and potatoes are fork-tender; the liquid should thicken.
- Serve in individual bowls topped with yogurt and mint.
- Serve with naan or rice.
Notes
- For a richer flavor, brown the chicken thighs thoroughly before adding the aromatics.
- To make this recipe vegetarian, substitute the chicken thighs with firm tofu, cubed, and add an extra 1/2 cup of vegetable broth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I substitute chicken thighs with chicken breasts in this recipe?
It’s recommended to use chicken thighs for this recipe as they remain tender and juicy in the creamy tomato sauce, unlike chicken breasts which can dry out.
What spices are included in the Indian spiced chicken recipe?
The recipe features classic Indian spices that contribute to its rich flavor, though specific spices are not listed in the summary.
How do I achieve a smooth texture in the tomato sauce?
To achieve a smooth texture, ensure you fully incorporate the cream into the tomato sauce and allow it to simmer to blend the flavors together.
Is this in ay way close to an indian ‘butter chicken’?
I’ve been trying to find a recipe to make a home-made one without resorting to pre-prepped spices pastes. Thanks!
Jules.- thekiwidiaries.com