Aloo Chicken
This version of a traditional Punjabi chicken and potato stew uses some shortcuts — boneless chicken and chicken stock instead of whole chicken thighs, and cashew butter in place of ground cashews — to produce a quick, one-pot meal with complex flavors. The quality of the stock heavily influences the end result, so reach for the best. Onion, ginger, garlic, chile powder and garam masala layer on sweetness and heat while cashew butter adds a rich nuttiness. Serve with lemon wedges for a final hit of brightness.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup ghee or oil
- 1teaspoon cumin seeds
- 1large red onion, chopped
- 1tablespoon ginger paste or freshly grated ginger (from a 3-inch piece)
- 1tablespoon garlic paste or freshly grated garlic (about 6 cloves)
- 2pounds boneless skinless chicken thighs, cut into ¾ inch pieces
- Salt
- 1 ½teaspoons Kashmiri or other mild red chile powder
- 1teaspoon cumin powder
- ½teaspoon ground turmeric
- 1 ½teaspoons garam masala
- 3roma tomatoes, chopped, or 1/4 cup chopped canned tomatoes
- 1tablespoon cashew butter
- 3medium Yukon Gold potatoes, cut into ¾ inch pieces
- 2cups unsalted chicken stock, preferably homemade
- 1to 3 Thai green chiles, chopped, to taste
- 2tablespoons cilantro
- Lemon wedges, for serving
- Rice or roti, for serving
Instructions
Step 1
Heat ghee in a medium-pot, about 10-inches wide, on medium for 30 seconds. Add cumin seeds and continue cooking until fragrant, about 30 seconds. Stir in onion, ginger and garlic and cook until the onion softens and starts to become translucent, 4 to 5 minutes.Step 2
Stir in the chicken and a large pinch of salt. Increase the heat to high and continue cooking, stirring frequently, until the chicken turns golden and most of the liquid in the pot has evaporated, 7 to 10 minutes. Stir in the chile powder, cumin powder, turmeric and 1 teaspoon garam masala. Cook for 30 seconds, then add the tomatoes and 1/2 teaspoon salt.Step 3
When the tomatoes start to break down, after 2 to 4 minutes, stir in the cashew butter followed by the potatoes, stock, green chiles and a generous pinch of salt. Cover and cook on medium heat until the potatoes are tender, 12 to 15 minutes. Season with salt to taste. Top with cilantro and remaining 1/2 teaspoon garam masala. Serve with lemon wedges and rice or roti.