Spiced Chicken with Tomato and Cream

Name: Spiced Chicken with Tomato and Cream
Yield: 6 Servings
Ingredients: 3 tablespoons ghee (clarified butter) or vegetable oil; 6 chicken legs (drumsticks with thighs; about 3 lb.); Kosher salt and freshly ground black pepper; 1 medium onion, finely chopped; 4 cloves garlic 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; ¾ teaspoon cayenne pepper; ¾ teaspoon ground cardamom; 8 cups low-sodium chicken broth; ¾ cup canned tomato purée; ½ cup heavy cream; 1 pound small Yukon Gold potatoes, sliced ¼” thick; Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

By Alison RomanPhotography by Ditte Isager

January 14, 2014

Image may contain Food Food Presentation Meat and Mutton

Ditte Isager

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 notes

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