2/18/14

Indian-Spiced Chicken with Tomato and Cream

It's been a while since I held a standard 9 to 5 (or more likely, 9 to 7), Monday-through-Friday kind of job. But now that I'm home alone with Teddy most days, I have a renewed appreciation for the weekend, or, in other words, the two days Matt's home with us. And a giant renewed appreciation for the rare three-day weekend like this past one.

In Matt's three consecutive days at home, we got so much accomplished. For starters, we watched at least five episodes of season three of The Good Wife, not to mention hours of Olympic coverage. (We also came up with a comedy bit about what Bob Costas has been up to while convalescing from Costas Eye.) Matt built shelves in the nursery. We started a jam band called The Eye of Costas. I worked, for three straight days, semi-uninterrupted(!) on the latest draft of the book. We also hung out with friends and were good dog-parents as Mavis got to play with her best friend in the whole world for the first time since Teddy's arrival. (See the below photo essay of Mavis and Penny's typical, extreme play date.)

I even cooked a non-breakfast meal! It was outstandingly delicious and hardly a struggle to make.
In short, I have one major conclusion so far about parenting: it's so much easier with two people and/or when the baby is sleeping.

And on that note, Teddy's waking up. Good bye!

Indian-Spiced Chicken with Tomato and Cream via Bon Appétit

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 garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1⁄2 teaspoon 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

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. (Stew can be made 3 days ahead. Let cool; cover and chill.)
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20 comments:

Matthew said...

I have like a hundred pics of mavis and penny in various states of dog-crazy. This chicken w/ tomato and cream was sooooooooooo good. Maybe even better on day 2??

Ileana said...

We made this chicken recently. SO GOOD. And I agree, even better on day two. Happy weekend-ing!

Kirsten said...

Oh wow oh wow. This looks delicious. And if a mama with a newborn can find the time to make it, that gives me hope that I can do it too! :)

Jodi Hildebrand said...

Penny is so honored to have made the blog!

Cheri Savory Spoon said...

I love all the components of this dish. Sounds like everyone had a nice week-end. Thanks fo sharing!

CavaCava said...

Indian cuisine is something that I really want to try.. Spices are often the best ingredients we can find in Indian food. And I'm a big fan of spicy food.

Sara said...

This looks AMAZING, yum! :)

Neal said...

Penny and Mavis FOREVER!

Amelia Morris said...

We're honored to have her!!

Amelia Morris said...

Let's get tattoos?!

Kara said...

HOLY MOLY that looks amazing. And those are iPhone photos? Finally, I can't believe your sink is clean enough to wash mint leaves in it. Do Not Come to Our House, Ever!

Happy Weekending, friends!
xox

peanutbutterandonion said...

I love Indian spiced anything. unfortunately I don't get to make it very often, as my hubby hates the smell.. next time hes out of town, this is what I'm making

Sam said...

I'm obsessed with your blog and your sense of humor. Seriously, I feel like we're so similar. Thanks for your hilarious YT videos and overall light heartedness.

Amelia Morris said...

Awww, thanks for reading / watching!! :) :)

Ileana Dsouza said...

I love indian food. It is full of test. we are buy a http://www.fazlani.com/. Here we find fresh and delicious foods.

tunie said...

This is what I know as Moti's Butter Chicken - used to be the ***very*** favorite thing I'd ever eaten along with freshly made, perfectly smokey, charred tandoori Naan. Discovered at an Indian restaurant in downtown Tokyo, haha, talk about culture clash. But they knew how to kill that recipe - soooo good.

kerri said...

Hello Amelia! What a pleasure to find your blog. My 9 year old daughter and I LOVE to watch your videos! I'm thinking there must be a 'TIP' about food prep with a baby strapped to your chest!!

Amelia Morris said...

Hi Kerri! Thanks so much for the sweet comment and so glad you and your daughter like the videos. Definitely gonna do a video at some point with Teddy strapped to my chest-- great idea!

Junsui said...

Season 3 of The Good Wife is gloriously good; I pretty much devoured all 4 seasons in the fall...in a matter of weeks.

Your dogs are adorably cute, by the way. I know a certain beagle who wouldn't mind getting in on the wrestling action.

I'll have to try this dish; it seems so simple and looks so good!

Grandbabycakes said...

OMG this looks amazing!