I was told this dish was in my top five! I do not normally advocate consumption of gluten. However, having flatbread or naan to soak up this sauce/stew for dipping was pretty amazing, even if I only ate a couple bites…it was worth it. This recipe is courtesy of Bon Appétit with some small modifications.
Yields: Six servings
3 Tbsp ghee
6 chicken legs (drumsticks with thighs
Kosher salt and pepper to taste
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 Tbsp ginger, peeled and finely grated
2Tbsp tomato paste
2 tsp garam masala (see below to make your own)
2 tsp ground cumin
2 tsp ground turmeric
1 ½ tsp ground coriander
¾ tsp cayenne pepper
¾ tsp ground cardamom
4 cup chicken broth
14 ounce can diced tomatoes with 1 Tbsp tomato paste, blended (this gives you tomato puree)
½ cup heavy cream
1 pound Yukon Gold potatoes, sliced ¼ inch thick
Greek yogurt, for topping
Flatbread or naan for sauce dipping (optional)
1.) Heat ghee in large cast iron pot or Dutch oven over medium heat. Season chicken with salt and pepper. Working in batch, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to plate.
2.) 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 tomato paste is beginning to darken, about 4 minutes.
3.) Add chicken, broth, tomato puree, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, covered, 1 – 1 ½ hours.
4.) Add potatoes to pot and cook, covered, until potatoes are fork tender, chicken is falling off the bone and liquid is thick enough to coat a spoon, 10-30 minutes.
5.) Place flatbread in plate or wide bowl, top with Greek yogurt.
Garam Masala Spice Blend
This spice blend is the heart of most Indian dishes. Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.
Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience, make a batch ahead and store for several months in an air-tight container in a cool, dark place.
4 Tbsps coriander seeds
1 Tbsp cumin seeds
1 Tbsp black peppercorns
1 ½ tsps dry ginger
¾ tsp black cardamom
¾ tsp cloves
¾ tsp cinnamon (4 inch stick)
1 bay leave
1.) Grind them all together, to a fine powder in a clean grinder.
2.) Store in an air-tight container in a cool, dark place.
3.) Adjust to taste.
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