Indian Chicken and Potatoes
Infused with aromatic spices and rich flavors, Indian Chicken and Potatoes is a comforting one-pot dish that captures the essence of traditional South Asian cooking. Tender bone-in chicken thighs are simmered alongside golden, perfectly cooked potatoes in a creamy, spiced tomato-yogurt sauce made with cumin, coriander, turmeric, and garam masala. This recipe is a celebration of bold yet balanced flavors, with warming chili powder and fresh ginger bringing an irresistible depth to every bite. Ideal for weeknight dinners or special occasions, this dish pairs beautifully with fluffy basmati rice or soft naan bread to soak up the velvety sauce. Garnished with fresh cilantro for a touch of vibrancy, Indian Chicken and Potatoes is an easy-to-make comfort food favorite that will transport your taste buds straight to the heart of India. Perfect for feeding the family or impressing guests, it’s a delicious and hearty meal that’s sure to please.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 4 pieces potatoes (medium, peeled and quartered)
- 1 piece yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 1 cup plain yogurt
- 3 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 0.25 cup fresh cilantro (chopped, for garnish)
- 1 cup water
Instructions
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Season the chicken thighs with 0.5 teaspoon of salt and lightly brown them on both sides in the skillet. Remove and set aside.
In the same skillet, add the chopped onions and sauté for 5 minutes until golden and softened.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another minute, then add the canned diced tomatoes. Cook for 5 minutes, stirring occasionally.
Add the ground cumin, ground coriander, ground turmeric, chili powder, garam masala, and the remaining salt. Stir well to coat the onions and tomatoes with spices.
Lower the heat and whisk in the yogurt, a spoonful at a time, to prevent curdling. Mix well to form a smooth sauce.
Return the chicken thighs to the skillet, nestling them into the sauce. Add the potatoes around the chicken pieces.
Pour in the water, bring to a simmer, and cover the skillet with a lid. Cook on low heat for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.
Uncover and let the dish simmer for an additional 5-10 minutes to thicken the sauce, stirring occasionally.
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
Serve hot with basmati rice or warm naan bread.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 27.4 g | ||
| Cholesterol | 584 mg | 194% | |
| Sodium | 4582 mg | 199% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 38.6 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 811 mg | 62% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5912 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
