Description
Flavorful Indian-spiced chicken simmers in a rich tomato sauce with potatoes. A comforting, easy weeknight meal.
Ingredients
Units
Scale
- 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