aloo chicken

original recipe

ingredients

• 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
• 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

instructions

• 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.
• 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.
• 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.