Aloo Chicken

Name: Aloo Chicken
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1/4 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 1/2 teaspoons Kashmiri or other mild red chile powder; 1 teaspoon cumin powder; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons garam masala; 3 roma tomatoes, chopped, or 1/4 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

By Zainab Shah

Published April 18, 2024

Aloo Chicken — Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Rating: 4(727)
Comments: Read comments

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

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

727 user ratings

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Comments

Stone1 year ago

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.

Jessica1 year ago

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!

Reply To Joanne1 year ago

Chicken legs (thighs and drumsticks) and chicken bones impart a considerable more flavour into a dish than breasts (see serious eats white chicken stock for proof). Plus the extra time taken to tenderise chicken legs, naturally results in more flavour in the broth/sauce because longer cooking extracts more flavour from the ingredients used.

Izzy6 months ago

Great dish but I have to say, in a 10” pot that already has a LARGE red onion in it, there’s no way you’re gonna get 2lbs of chicken “golden brown.”

Personal7 months ago

First jeera, then ginger and garlic, then onion, then spices, then chicken, then tomato. Garam masala at the end, only 1/2 tsp, added some dhania powder. Added extra nut paste (ok to substitute tahini). Parboiled potatoes and also added extra veg and Chana.

KW10 months ago

Excellent recipe - very easy, and lends itself to a few substitutions... I made as described, but with some ingredients on hand as substitutes (1 Jalapeño instead of Thai chilies; chili-lime powder - a bit hot, can reduce next time; Klondike Idaho potatoes). Potatoes needed 20 min; not cooked at 15 min. A riot of flavors. A great recipe for those of us with limited culinary skills but lots of enthusiasm. Should be easy to adjust future versions to see what flavors can kick through.

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