Indian Spiced Chicken With Tomato And Cream Recipes

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INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM



Indian-Spiced Chicken With Tomato and Cream image

This fragrant sauce calls for a mix of dried spices. If the ones you've got in the pantry smell musty or you can't remember when you bought them, restock.

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Milk/Cream     Chicken     Poultry     Tomato     Dinner     Lunch     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 19

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt
freshly ground pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups low-sodium chicken broth
3/4 cup canned tomato purée
1/2 cup heavy cream
1 pound small Yukon Gold potatoes, sliced 1/4" thick
Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Steps:

  • 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 (do not turn), 8-10 minutes. Transfer to a plate.
  • 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.
  • Add chicken, broth, tomato purée, 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, 1 1/2-2 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, if desired, and return meat to pot; season stew with salt and pepper.
  • Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
  • DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

INDIAN CHICKEN AND MUSHROOMS IN SPICED TOMATO CREAM



Indian Chicken and Mushrooms in Spiced Tomato Cream image

Has all the taste of of great Indian curry but lighter and healthier. Serve this with rice and your favorite Indian breads, such as naan, or chapatis, and a nice vegetable dish.

Provided by PalatablePastime

Categories     Chicken Breast

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
1 dried red chili pepper
4 whole cloves
1 cinnamon stick (3-inch)
1 medium onion, chopped
6 cloves garlic, minced
2 teaspoons grated fresh ginger
1 lb boneless chicken breast, sliced into 1/2 x 3 inch strips
8 ounces mushrooms, stemmed and halved if large
1/2 teaspoon cayenne pepper (optional)
2 teaspoons ground coriander
1/8 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
8 ounces tomato sauce
2 1/2 tablespoons tomato paste
5 ounces evaporated milk (or may use cream)
2 teaspoons garam masala
1 tablespoon chopped cilantro

Steps:

  • Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
  • Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
  • Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
  • Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
  • Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
  • Serve with rice, if desired.

Nutrition Facts : Calories 488.2, Fat 27.6, SaturatedFat 7.5, Cholesterol 110.6, Sodium 657.9, Carbohydrate 22.5, Fiber 3.9, Sugar 7.9, Protein 39.7

SLOW-COOKER INDIAN SPICED CHICKEN WITH TOMATO AND CREAM RECIPE - (4.4/5)



Slow-Cooker Indian Spiced Chicken with Tomato and Cream Recipe - (4.4/5) image

Provided by á-174535

Number Of Ingredients 18

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 pounds)
Kosher salt, freshly ground black pepper
1 medium onion, finely chopped
4 garlic cloves, finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground coriander
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
4 cups low-sodium chicken broth
1 pound small Yukon Gold potatoes, sliced 1/4" thick
3/4 cup canned tomato purée
1/2 cup heavy cream
Plain yogurt, torn fresh mint, and naan, flatbread, and cooked rice, for serving

Steps:

  • Heat ghee in a large Dutch oven over medium. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a 4-6-quart slow cooker. Place onion, garlic, and ginger in same 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. Transfer mixture to slow cooker. Add broth, potatoes, tomato purée, and cream to slow cooker, season with salt and pepper, and stir to combine. Cover and cook until potatoes are tender and chicken is falling off the bone, 7-8 hours on low or 4-5 hours on high. Remove skin and bones from chicken, if desired, and return meat to slow cooker; season stew with salt and pepper. Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice. Do ahead: Stew can be made 3 days ahead. Let cool; cover and chill.

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  • 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 (do not turn), 8–10 minutes. Transfer to a plate.
  • 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.
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