Indian Spiced Chicken Stew

• 3 Tbsp vegetable oil
• 3 large skin-on/bone-in chicken breasts (or can use
  boneless)
• Kosher salt and freshly ground pepper
• 1 small onion finely chopped
• 4 cloves garlic chopped
• 1 Tbsp finely grated ginger
• 2 Tbsp tomato paste
• 2 tsp garam masala
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 1/2 tsp ground coriander
• 1/2 – 3/4 tsp cayennne pepper (depending on how spicy like
  it or you can omit)
• 3 cups low-sodium chicken broth (plus a bit more thinning,
  if necessary)
• 3/4 cup tomato purée
• 1/2 cup heavy cream (can use a lighter cream)
• 1/2 pound small Yukon Gold potatoes,sliced 1/4″ thick
  (or small fingerlings, sliced in half lengthwise)

1. Heat vegetable oil in a large Dutch oven over medium heat.
   Season chicken with salt and pepper and place skin side down in to the pan.
   Cook until golden brown without turning, about 8–10 minutes. Transfer chicken
   to a plate.
2. To the same pot, add onion, garlic, and ginger to pot and
   cook, stirring occasionally, until onion is very soft and golden brown, about
   8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander,
   cayenne and cook, stirring often, until tomato paste is beginning to darken,
   about 4 minutes.
3. Add chicken pieces, chicken broth, tomato purée, and cream
   to pot. Season with salt and pepper and bring to a boil. Reduce heat and
   simmer, partially covered, until chicken is almost falling off the bone and
   liquid is slightly thickened, about 1 1/2 hours. If using bone-in chicken,
   remove chicken to a plate and carefully remove chicken from the bone and
   discard skin and bones. Cut or pull chicken into bite-sized pieces. Return
   chicken pieces to the pot.
4. Add potatoes to the pot and cook, partially covered, until
   potatoes are fork-tender and sauce is thickened, 30-45 minutes. *Check and stir
   every so often to ensure the sauce hasn’t thickened to much and potatoes aren’t
   sticking to the bottom of the pot. If sauce is too thick, thin with a bit more
   chicken stock.
5. To serve, spoon stew into a shallow bowl and place a large
   dollop of yogurt on one side. Sprinkle with some fresh chopped mint, cilantro
   or parsley and serve with naan bread on the side. Alternately, spoon stew over
   some warm basmati rice.

This Recipe adapted from >>>> Click Here