This Indian chicken and cream sauce recipe from Bon Appetit takes a little time to stew, but is very straightforward to make. The house fills with wonderful smells as the flavors cook down and meld together – a perfect recipe for a Sunday afternoon.
Heat 3 T vegetable oil in a itch oven over medium heat. Season 6 chicken legs with salt and pepper and, working in batches, cook the chicken (skin side down) until it’s golden brown – 8 to 10 minutes. Do not turn it. Set aside on a plate.
Add 1 medium, finely chopped onion, 4 finely grated garlic cloves and 2 T finely grated, peeled ginger and cook until the onion is very soft, stirring occasionally (8 to 10 minutes). Add 2 T tomato paste, 2 tsp gram masala, 2 tsp ground cumin, 2 tsp ground turmeric, 1 1/2 tsp ground coriander, 3/4 tsp cayenne pepper and 3/4 tsp ground cardamom and cook, stirring often, until the tomato paste begins to darken – about 4 minutes.
Add 8 cups low-sodium chicken broth, 3/4 cup canned tomato puree and 1/2 cup half and half, seasoning with salt and pepper. Bring to a boil, then turn the heat down to a simmer and partially cover the pot. Cook, skimming occasionally, until the chicken is almost falling of the bone and the liquid is slightly thickened – 1 1/2 to 2 hours.
Add 1 lb small yukon gold potatoes (sliced 1/4″ thick) to the pot, leaving it partially covered, cooking until the potatoes are fork tender and the chicken is falling off the bone: 30 to 45 more minutes. The liquid will be thick enough to coat a spoon. Remove skin and bones from chicken, if you’d like and put the meat back in the pot.
Serve topped with yogurt and mint, and serve with naan, flat bread or rice.
- 3 T vegetable oil (or ghee)
- 6 chicken legs (drumsticks or thighs – 3 lbs)
- salt and pepper
- 1 medium onion, finely chopped
- 4 garlic cloves, finely grated
- 2 T finely grated peeled ginger
- 2 T tomato paste
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 3/4 tsp cayenne pepper
- 3/4 tsp ground cardamom
- 8 cups low-sodium chicken broth
- 3/4 cup canned tomato puree
- 1/2 cup half andhalf
- 1 lb small yukon gold potatoes, sliced 1/4″ thick
- plain yogurt, fresh mint and naan, flatbread or cooked rice