Slow-Cooker Indian Spiced Chicken with Tomato and Cream

Name: Slow-Cooker Indian Spiced Chicken with Tomato and Cream
Yield: Servings
Ingredients: 3 tablespoons ghee (clarified butter) or vegetable oil; 6 chicken legs (drumsticks with thighs; about 3 pounds); Kosher salt, freshly ground black 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; ½ teaspoon ground coriander; ½–¾ teaspoon cayenne pepper; ¾ teaspoon ground cardamom; 4 cups low-sodium chicken broth; 1 pound small Yukon Gold potatoes, sliced ¼” thick; ¾ cup canned tomato purée; ½ cup heavy cream; Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

By Alison RomanPhotography by Ditte Isager

March 3, 2015

Image may contain Food Food Presentation Meat and Mutton

Ditte Isager

This 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
Servings

Ingredients

3 tablespoons ghee (clarified butter) or vegetable oil

6 chicken legs (drumsticks with thighs; about 3 pounds)

Kosher salt, freshly ground black 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

½ teaspoon ground coriander

½–¾ teaspoon cayenne pepper

¾ teaspoon ground cardamom

4 cups low-sodium chicken broth

1 pound small Yukon Gold potatoes, sliced ¼” thick

¾ cup canned tomato purée

½ cup heavy cream

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

Preparation

Step 1
Heat ghee in a large Dutch oven over medium. 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 4–6-quart slow cooker.
Step 2
Place onion, garlic, and ginger in same 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. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine.
Step 3
Cover and cook until potatoes are tender and chicken is falling off the bone, 7–8 hours on low or 4–5 hours on high.
Step 4
Remove skin and bones from chicken, if desired, and return meat to slow cooker; 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.

TagsStew Soup/Stew Indian South Asian Asian Chicken Leg Chicken Poultry Potato Root Vegetable Vegetable Canned Tomato Tomato Easy Main Gluten Free Nut Free Sear Saute Braise Slow Cooker Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Recipe notes