Indian-Spiced Chicken With Tomato and Cream
Indian-Spiced Chicken With Tomato and Cream is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Heat ghee in a large Dutch oven over medium heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead.
Let cool; cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.