Indian Chicken and Potatoes

Infused with aromatic spices and rich flavors, Indian Chicken and Potatoes is a comforting one-pot dish that captures the essence of traditional South Asian cooking. Tender bone-in chicken thighs are simmered alongside golden, perfectly cooked potatoes in a creamy, spiced tomato-yogurt sauce made with cumin, coriander, turmeric, and garam masala. This recipe is a celebration of bold yet balanced flavors, with warming chili powder and fresh ginger bringing an irresistible depth to every bite. Ideal for weeknight dinners or special occasions, this dish pairs beautifully with fluffy basmati rice or soft naan bread to soak up the velvety sauce. Garnished with fresh cilantro for a touch of vibrancy, Indian Chicken and Potatoes is an easy-to-make comfort food favorite that will transport your taste buds straight to the heart of India. Perfect for feeding the family or impressing guests, it’s a delicious and hearty meal that’s sure to please.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skinless)
• 4 pieces potatoes (medium, peeled and quartered)
• 1 piece yellow onion (finely chopped)
• 4 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons tomato paste
• 1 cup canned diced tomatoes
• 1 cup plain yogurt
• 3 tablespoons vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1.5 teaspoons salt
• 0.25 cup fresh cilantro (chopped, for garnish)
• 1 cup water

Directions

Step 1

Heat the vegetable oil in a large, deep skillet or pot over medium heat.

Step 2

Season the chicken thighs with 0.5 teaspoon of salt and lightly brown them on both sides in the skillet. Remove and set aside.

Step 3

In the same skillet, add the chopped onions and sauté for 5 minutes until golden and softened.

Step 4

Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and cook for another minute, then add the canned diced tomatoes. Cook for 5 minutes, stirring occasionally.

Step 6

Add the ground cumin, ground coriander, ground turmeric, chili powder, garam masala, and the remaining salt. Stir well to coat the onions and tomatoes with spices.

Step 7

Lower the heat and whisk in the yogurt, a spoonful at a time, to prevent curdling. Mix well to form a smooth sauce.

Step 8

Return the chicken thighs to the skillet, nestling them into the sauce. Add the potatoes around the chicken pieces.

Step 9

Pour in the water, bring to a simmer, and cover the skillet with a lid. Cook on low heat for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 10

Uncover and let the dish simmer for an additional 5-10 minutes to thicken the sauce, stirring occasionally.

Step 11

Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.

Step 12

Serve hot with basmati rice or warm naan bread.

Nutrition Facts

Serving size	(2192.8g)

Amount per serving	% Daily Value*
Calories	2444.8

Total Fat 119.7g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 27.4g
Cholesterol 583.5mg	0%
Sodium 4581.7mg	0%
Total Carbohydrate 160.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 38.6g
Protein 188.9g	0%

Vitamin D 147.6IU	0%
Calcium 810.9mg	0%
Iron 19.9mg	0%
Potassium 5912.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 30.5%

Carbs: 25.9%