Aloo Chicken

By Zainab Shah

Published April 17, 2024

  • Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
1 hour 5 minutes
Prep Time
30 minutes
Cook Time
35 minutes
Rating
5(939)
Comments
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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. 

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Ingredients

Yield:4 servings 

  • ¼ cup ghee or oil

  • 1 teaspoon cumin seeds  

  • 1 large red onion, chopped

  • 1 tablespoon ginger paste or freshly grated ginger (from a 3-inch piece)

  • 1 tablespoon garlic paste or freshly grated garlic (about 6 cloves)

  • 2 pounds boneless skinless chicken thighs, cut into ¾ inch pieces  

  • Salt

  • 1 ½ teaspoons Kashmiri or other mild red chile powder 

  • 1 teaspoon cumin powder

  • ½ teaspoon ground turmeric 

  • 1 ½ teaspoons garam masala 

  • 3 roma tomatoes, chopped, or ¼ cup chopped canned tomatoes 

  • 1 tablespoon cashew butter

  • 3 medium Yukon Gold potatoes, cut into ¾ inch pieces

  • 2 cups unsalted chicken stock, preferably homemade

  • 1 to 3 Thai green chiles, chopped, to taste

  • 2 tablespoons cilantro 

  • Lemon wedges, for serving 

  • Rice or roti, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

62 grams carbs; 246 milligrams cholesterol; 697 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 26 grams fat; 7 grams fiber; 1644 milligrams sodium; 55 grams protein; 7 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

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Ratings

5 out of 5
939 user ratings
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Comments

Jessica

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!

Stone

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.

Morizou

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.)

patricia

can this be made with a different nut butter? have a child who is allergic to cashews (and all dairy)

dimmerswitch

patricia - You might try tahini (sesame) to swap in for the cashew butter given allergies prevent using it. It's only a tablespoon and I think the tahini would work well.

Ashley

Good, & better next day. Added a bag of frozen spinach as a commenter suggested. Upped the spices & added ground coriander since I like it; subbed paprika and cayenne for Kashmiri chili powder. Added anchovy and tomato pastes for extra umami. Wish I'd added more of the latter since the tomatoes weren't the greatest. Subbed 1/3 cup of cashews plus broth for the cashew butter, can't say I noticed a nuttiness. Added 2 T lemon juice at end. This was a big hit with my dinner companions.

Melissa

Absolutely YUM. Used tahini in place of cashew butter because that’s what I had. Simmered longer until it was stew-like. Served over basmati rice. Plenty of lemon squeezes, cilantro & garam masala sprinkled on top. Yum’

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