Indian Spiced Chicken with Tomatoes and Cream
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 3 tablespoons butter
  • 1½ - 2 lbs chicken thighs
  • kosher salt and black pepper
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon ginger, minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cardamon
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • ½ cup tomato puree
  • ⅓ cup heavy cream
  • ½ lb Yukon gold potatoes, quartered
  • greek yogurt, mint, naan for serving
Instructions
  1. In a large dutch oven, melt butter. Sprinkle chicken thighs with salt and pepper and add to dutch oven. Cook for 6-8 minutes on each side, until nicely browned. Transfer to a plate.
  2. Add onion, garlic, and ginger to pot. Cook until translucent, then stir in all spices and tomato paste. After about 2 minutes, add chicken broth, tomato puree, and cream.
  3. Place chicken thighs back into stew and bring to a boil. Reduce heat and simmer for 45 minutes.
  4. Add potatoes and simmer for an additional 30-45 minutes, until potatoes are cooked through and sauce is thick enough to coat the back of a spoon.
  5. Serve with a dollop of greek yogurt, some torn mint, and naan.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/05/07/indian-spiced-chicken-tomatoes-cream/