In case you're a fanatic of dishes like Tikka Masala or Butter chicken, you will cherish this one! I saw this Indian Spiced Chicken Stew in the most recent Bon Apetit and promptly opened it in for an up and coming feast. We appreciated it for supper the previous evening and it was a success. It's flavourful, healthy, warming and hot and an extraordinary "toss everything in a pot and let it cook throughout the evening" sort of dish. The hot tomato and cream sauce was delightful and abundant, incredible for sopping up with the naan bread. I additionally adored the option of potatoes to this dish (and I didn't know I would). With everything taken into account … everybody concurred it's an attendant!
This stew has an extraordinary blend of flavors that work flawlessly together. Try not to be scared by the not insignificant rundown. They are entirely normal flavors, so in case you're zest rack is genuinely well-supplied, you'll be acceptable. The cayenne pepper gives some pleasant warming warmth in this dish. You might need to utilize the lesser measure of cayenne or forget about by and large in case you're not a fanatic of warmth or in case you're bolstering little children.
- 3 Tbsp vegetable oil
- 3 large skin-on/bone-in chicken breasts (or can use boneless)
- Kosher salt and freshly ground pepper
- 1 small onion finely chopped
- 4 cloves garlic chopped
- 1 Tbsp finely grated ginger
- 2 Tbsp tomato paste
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1/2 - 3/4 tsp cayennne pepper (depending on how spicy like it or you can omit)
- 3 cups low-sodium chicken broth (plus a bit more thinning, if necessary)
- 3/4 cup tomato purée
- 1/2 cup heavy cream (can use a lighter cream)
- 1/2 pound small Yukon Gold potatoes,sliced 1/4" thick (or small fingerlings, sliced in half lengthwise)
Instructions
- Heat vegetable oil in a large Dutch oven over medium heat. Season chicken with salt and pepper and place skin side down in to the pan. Cook until golden brown without turning, about 8–10 minutes. Transfer chicken to a plate.
- To the same pot, add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, about 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
- Add chicken pieces, chicken broth, tomato purée, and cream to pot. Season with salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, until chicken is almost falling off the bone and liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken, remove chicken to a plate and carefully remove chicken from the bone and discard skin and bones. Cut or pull chicken into bite-sized pieces. Return chicken pieces to the pot.
- Add potatoes to the pot and cook, partially covered, until potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir every so often to ensure the sauce hasn't thickened to much and potatoes aren't sticking to the bottom of the pot. If sauce is too thick, thin with a bit more chicken stock.
- To serve, spoon stew into a shallow bowl and place a large dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro or parsley and serve with naan bread on the side. Alternately, spoon stew over some warm basmati rice.
Read more our recipe Cheesy Vegetable Enchiladas #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer
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