Name: Indian-Spiced Chicken With Tomato and Cream
Yield: Makes 6 servings
Ingredients: 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)

Indian-Spiced Chicken with Tomato and CreamDitte Isager

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.

Recipe notes

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Recipe notes

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