The fragrant sauce for this spiced Indian chicken recipe 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.
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 6 chicken legs (drumsticks with thighs; about 3 lb.)
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 4 cloves garlic finely grated
- 2 tablespoons finely grated peeled ginger
- 2 tablespoons tomato paste
- 2 teaspoons ground turmeric
- ½ teaspoon ground coriander
- ¾ teaspoon cayenne pepper
- ¾ teaspoon ground cardamom
- 8 cups low-sodium chicken broth
- ¾ cup canned tomato purée
- 1 pound small Yukon Gold potatoes, sliced ¼” thick
- Plain yogurt, torn fresh mint, 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 (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, 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, 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.