3largeskin-on/bone-in chicken breasts, (or can use boneless)
Kosher salt and freshly ground pepper
1smallonion, finely chopped
4clovesgarlic, chopped
1Tablespoonsfinely grated ginger
2Tablespoonstomato paste
2teaspoonsgaram masala
2teaspoonsground cumin
2teaspoonsground turmeric
1 1/2teaspoonsground coriander
1/2 - 3/4teaspoonscayennne pepper, (depending on how spicy like it or you can omit)
3cupslow-sodium chicken broth, (plus a bit more thinning, if necessary)
3/4cuptomato purée
1/2cupheavy cream, (can use a lighter cream)
1/2poundsmall Yukon Gold potatoes,sliced 1/4" thick, (or small fingerlings, sliced in half lengthwise)
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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.
Notes
Tips!Serve this stew with a big dollop of plain yogurt, some naan bread and a generous sprinkling of fresh mint (most traditional), cilantro or parsley. Alternately, this would be lovely spooned over warm basmati rice.I made this dish on the stove-top in my Dutch oven, but you could very easily do it in your slow-cooker. I used a couple of bone-in/skin-on chicken breasts and thighs and took the chicken off the bone before adding the potatoes.Boneless, skinless chicken breasts or thighs would also work. You'd save the step of taking the chicken off the bone, but I do think the bone and skin probably add nice flavour to this one.I served this stew up in my cast-iron fajita pans. It's just a fun way to enjoy a meal, and they're also great for fajitas, too :)Be sure to read the notes above this recipe card for more tips, options, substitutions and variations for this recipe!