Aloo Chicken
Published April 17, 2024
- Total Time
- 1 hour 5 minutes
- Prep Time
- 30 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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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
- 1½teaspoons Kashmiri or other mild red chile powder
- 1teaspoon cumin powder
- ½teaspoon ground turmeric
- 1½teaspoons garam masala
- 3roma tomatoes, chopped, or ¼ cup chopped canned tomatoes
- 1tablespoon cashew butter
- 3medium Yukon Gold potatoes, cut into ¾ inch pieces
- 2cups unsalted chicken stock, preferably homemade
- 1 to 3Thai green chiles, chopped, to taste
- 2tablespoons cilantro
- Lemon wedges, for serving
- Rice or roti, for serving
Nutritional analysis per serving (4 servings)
697 calories; 26 grams fat; 11 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 55 grams protein; 1644 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ½ 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 ½ teaspoon garam masala. Serve with lemon wedges and rice or roti.
Private Notes
Comments
Just made this tonight and it was a huge hit. I didn’t have Kashmiri chili so I used a blend of sweet & spicy paprikas and I didn’t have cashew butter so I used tahini. I used homemade chicken stock & also added approx 1/4 coconut milk at the end. The squeeze of lemon really rounds out the flavor! Definitely adding this to the rotations!
This is a great recipe! Especially with thighs. Any good cook knows that fat is flavor, and that is yet another reason why thighs are superior to breasts. Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts. Also, when creating recipes for people of all levels, thighs are more forgiving and won’t dry out like a breast.
Worked nicely with a block of firm tofu, cubed, in lieu of chicken. Used oil and vegetable broth for a vegan version; also added about 3 cups cooked chickpeas with the potatoes. Delicious atop steamed rice! (Cooking for one, I expect the leftovers to be quite lovely, too.)
Hmmm. I'm not sure substituting boneless chicken and cashew butter really speeds-up a recipe like this. Aside from the fresh ingredients - chicken, cilantro, chiles - I literally have all the other ingredients in my fridge or pantry - except cashew butter. What I do have are cashews vacuum sealed in my freezer right now. I'm going to try this. I'm always looking for a new recipe like this. Thanks.
Great recipe! I’d say follow the recipe with these adjustments: cook the chicken in a separate pan to get a good browning on it, and use the 3” piece of ginger suggestion. 1 tablespoon isn’t enough! Go a little heavier with the spices also. This one is a keeper!
The key to making this a super delicious dish is the ¼ cup of ghee. These days ghee is available at any major grocery store. It's definitely worth the investment. As for cashew butter, one can make just enough cashew butter in the your spice blender with whole cashews (use the rest for cocktails). Kashmiri pepper is easily available online. Once you have it around, you will start to use it in all kinds of things. My recommendation: make the recipe as written. You won't regret it.