Indian Spiced Chicken with Tomato and Cream
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Ingredients
3 tbls ghee or vegetable oil 3 lbs of chicken breasts Kosher salt; freshly ground pepper 1 medium onion, finely chopped 4 garlic cloves, finely grated 2 tbls finely grated peeled ginger 2 tbls tomato paste 2 tsp garam masala 2 tsp cumin 2 tsp ground turmeric 1 1/2 tsp ground coriander |
3/4 tsp cayenne pepper 3/4 tsp ground cardamom 8 cups chicken broth 3/4 cup canned tomato purée 1/2 cup heavy cream 1 lb small potatoes sliced 1/4" thick Plain yoghurt Fresh mint Naan Basmati rice |
Preparation
Heat oil in large dutch oven over medium heat. Season chicken with salt and pepper. Cook chicken until golden brown, 8 to 10 minutes. Set aside. Add onion, garlic and ginger and cook, stirring occasionally, until onion is soft and golden brown.. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cardamom, stirring occasionally until tomato paste begins to darken, about 4 minutes.
Add chicken, broth, tomato purée and cream; season with salt and pepper. bring to a boil, reduce heat, simmer, skimming occasionally until chicken is tender and sauce is slightly thickening, 1 1/2 to 2 hours.
Add potatoes and cook partially covered until potatoes are fork tender and liquid is thick enough to coat a spoon, 35 to 40 minutes. Season stew with salt and pepper, if needed.
Serve over rice; top with yoghurt and mint.
Serves 6
Heat oil in large dutch oven over medium heat. Season chicken with salt and pepper. Cook chicken until golden brown, 8 to 10 minutes. Set aside. Add onion, garlic and ginger and cook, stirring occasionally, until onion is soft and golden brown.. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cardamom, stirring occasionally until tomato paste begins to darken, about 4 minutes.
Add chicken, broth, tomato purée and cream; season with salt and pepper. bring to a boil, reduce heat, simmer, skimming occasionally until chicken is tender and sauce is slightly thickening, 1 1/2 to 2 hours.
Add potatoes and cook partially covered until potatoes are fork tender and liquid is thick enough to coat a spoon, 35 to 40 minutes. Season stew with salt and pepper, if needed.
Serve over rice; top with yoghurt and mint.
Serves 6
Comments
Excellent. Served on February 11, 2013. Spicy.