Spiced Chicken with Tomato and Cream
Perhaps our favorite thing about this stew is how easy, advisable even, it is to make it ahead. Time in the fridge allows the flavors deepen as the liquid takes on more character. Just give it a reheat (be gentle—you don’t want to turn the tender ingredients to mush or overreduce the liquid) and a final flourish of cooling yogurt and fresh mint. The fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can't remember when you bought them, restock.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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, 1½–2 hours.
Step 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.
Step 5
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
Step 6
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
