Amazing braised Indian-spiced Chicken with Peas, Tomatoes & Potatoes

Amazing Braised Indian-spiced Chicken with Peas, Tomatoes & Potatoes 

Serves: 6

Difficulty: Moderate

Amazing braised Indian-spiced Chicken with Peas, Tomatoes & Potatoes 

This is a surprising (shocking actually) great tasting entrée….and so easy too! The fragrant sauce includes a mix of dried spices – all are important to create the perfect storm of flavor! If you are a fan of Tikka Masala or Butter chicken, you will love this one. It is flavorful, hearty, spicy and a great “throw everything in a pot and let it cook all afternoon” kind of dish. The resulting sauce is delicious and plentiful, great for sopping up with the naan bread.

While I made this stovetop with my Dutch oven, you could easily adapt it to your slow cooker. For most, well all, braised dishes, I much prefer dark meat and used chicken legs – specifically drumsticks with thighs – for this recipe and took the chicken off the bone before adding potatoes and peas. You could use skinless and boneless but I think the addition of both in a long braise to be value added for flavor. There are many other vegetables that could easily be added such as cauliflower, eggplant, spinach, zucchini and green beans while still consistent with the Indian flavor profile.  Do not be put off by the list of spices; this is a great combination that work beautifully together and used commonly in many Indian dishes. You will be happy to have them all.

Some of the fixins

Other chicken classics, not to be missed:

The Mansion’s Tortilla Soup – the real thing! http://cookingwithlarue.blogspot.com/2012/06/mansions-tortilla-soup.html

And from another country: Thai Chicken with an Amazing Hot-Sour-Salty-Sweet Sauce

http://cookingwithlarue.blogspot.com/2013/03/thai-chicken-with-amazing-hot-sour.html

• 3 Tb Ghee (clarified butter) or vegetable oil
• 6 full chicken legs (drumsticks & thighs), about 3 lbs.
• Kosher salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 4 garlic cloves, finely grated
• 2 Tb, finely grated, peeled ginger
• 2 Tb tomato paste
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1½ tsp ground coriander
• ¾ tsp cayenne pepper, or to taste preferences
• ¾ tsp ground cardamom
• 6 C low-sodium chicken broth
• ¾ C canned tomato puree
• ½ C heavy cream
• 1 lb small Yukon Gold potatoes, sliced ¼” thick
• 4-6 oz frozen peas, thawed and drained
• Plain Yogurt, torn fresh mint, cilantro or parsley and Naan, flatbread or cooked rice for serving

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown 8-10 minutes.  Do not turn in order to get the deep browning. Transfer to a plate.

 

Chicken cooked to a golden brown

Add onion, garlic and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until the tomato paste is beginning to darken, about 4 minutes.

Add chicken, broth, tomato puree and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally until chicken is almost falling off the bone and liquid is slightly thickened, 1½ - 2 hours.

Add potatoes to pot and cook, partially covered, until potatoes are fork tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken and return meat to pot. Add peas to heat thru and season stew with salt and pepper.

Shredding the chicken

Slow cooking the chicken

Divide stew among serving bowls. Serve stew with a big dollop of plain yogurt, some naan bread and a generous sprinkling of fresh mint, cilantro or parsley. Alternatively, this would be spectacular spooned over warm basmati rice. You can make this dish ahead and refrigerate for up to 3 days. Perfect for entertaining. Simply re-heat in your Dutch oven, thinning with additional chicken broth if needed.

 

Mmmmm....almost ready. Needs yoghurt and naan!

Bon appetite!

Larue