Name: Slow-Cooker Indian Spiced Chicken with Tomato and Cream
Yield: Servings
Ingredients: 3 tablespoons ghee (clarified butter) or vegetable oil; 6 chicken legs (drumsticks with thighs; about 3 pounds); Kosher salt, freshly ground black pepper; 1 medium onion, finely chopped; 4 garlic cloves, finely grated; 2 tablespoons finely grated peeled ginger; 2 tablespoons tomato paste; 2 teaspoons garam masala; 2 teaspoons ground cumin; 2 teaspoons ground turmeric; ½ teaspoon ground coriander; ½–¾ teaspoon cayenne pepper; ¾ teaspoon ground cardamom; 4 cups low-sodium chicken broth; 1 pound small Yukon Gold potatoes, sliced ¼” thick; ¾ cup canned tomato purée; ½ cup heavy cream; Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

Ditte Isager

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

Recipe notes