Spiced chicken served with potatoes in creamy tomato sauce

Spiced Chicken with Potatoes and Creamy Tomato Sauce

ByCasey Monroe

Why Make This Recipe

Spiced Chicken with Potatoes and Creamy Tomato Sauce is a delicious and comforting dish that brings warmth to any dinner table. The combination of tender chicken, flavorful spices, and creamy tomato sauce makes for a hearty meal that everyone will enjoy. Plus, it’s easy to make and perfect for weeknight dinners or gatherings with friends.

How to Make Spiced Chicken with Potatoes and Creamy Tomato Sauce

Ingredients

  • 1 medium red onion, very thinly sliced
  • 1/4 cup fresh lime juice
  • Kosher salt
  • 1 cup whole-milk yogurt
  • 1 Tbsp. sweet paprika
  • 1 tsp. garam masala
  • 1 tsp. ground turmeric
  • 3 lb. bone-in, skin-on chicken thighs and/or drumsticks
  • 1 1/2 lb. baby yellow potatoes, halved, quartered if larger
  • 2 Tbsp. vegetable oil
  • Freshly ground black pepper
  • 1/2 small yellow onion, finely chopped
  • 1/2 serrano chile, seeded, finely chopped
  • 1 (2") piece ginger, peeled, grated
  • 3 cloves garlic, grated
  • 2 Tbsp. tomato paste
  • 1 (14-oz.) can crushed tomatoes or fire-roasted crushed tomatoes
  • 1/2 cup heavy cream
  • Chopped fresh cilantro, for serving

Directions

  1. In a medium bowl, toss together the sliced red onion, lime juice, and a few large pinches of salt. Set this mixture aside to let the flavors meld until you’re ready to use it.

  2. Preheat your oven to 425 degrees Fahrenheit.

  3. In a large bowl, mix the yogurt, paprika, garam masala, turmeric, and 1 tablespoon of salt. Add the chicken pieces and toss until they’re well coated. Let the chicken marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor.

  4. While the chicken is marinating, toss the halved baby potatoes with vegetable oil and season with salt and pepper. Roast them in the oven for 10 minutes.

  5. After 10 minutes, take the potatoes out and nestle the marinated chicken onto the baking sheet with them. Roast everything together until the chicken is golden brown and cooked through, and the potatoes are tender and crispy, about 35 to 45 minutes.

  6. In a saucepan over medium heat, add a bit of oil and sauté the finely chopped yellow onion until softened, about 7 minutes. Then, add the chopped serrano chile, grated ginger, and garlic, cooking for another minute.

  7. Stir in the tomato paste, garam masala, and turmeric, cooking for another minute until fragrant. Add in the crushed tomatoes and let the sauce simmer until it thickens, about 10 minutes.

  8. Pour in the heavy cream and season with salt and pepper. Blend the sauce until smooth.

  9. Serve the chicken topped with the creamy tomato sauce and garnished with the pickled onion mixture, fresh chiles, and cilantro, with any remaining sauce on the side.

How to Serve Spiced Chicken with Potatoes and Creamy Tomato Sauce

This dish is best served hot and can be accompanied by steamed rice or warm bread to soak up the delicious sauce. Adding a side salad can also balance the richness of the meal.

How to Store Spiced Chicken with Potatoes and Creamy Tomato Sauce

To store leftovers, place the chicken and sauce in an airtight container and refrigerate. It will stay good for about 3-4 days. For longer storage, consider freezing the cooked chicken and sauce; they can be kept in the freezer for about 3 months.

Tips to Make Spiced Chicken with Potatoes and Creamy Tomato Sauce

  • For more flavor, let the chicken marinate longer if you have the time.
  • Feel free to adjust the spiciness by adding more or less serrano chile.
  • Ensure the chicken is cooked thoroughly by checking that it reaches an internal temperature of 165 degrees Fahrenheit.

Variation

You can use different cuts of chicken if you prefer boneless pieces or skinless chicken. Also, feel free to add more vegetables, like bell peppers or spinach, to the sauce for extra nutrition and color.

FAQs

Q1: Can I use boneless chicken for this recipe?
A1: Yes, you can use boneless chicken, but reduce the cooking time as it cooks faster.

Q2: Is there a substitute for heavy cream?
A2: You can use coconut milk for a dairy-free option or half-and-half for a lighter version.

Q3: Can I make this dish ahead of time?
A3: Yes, you can prepare the chicken and sauce ahead of time, store them separately, and then reheat before serving.