• Ingredients: 44
  • Serves: 6

Indian-spiced chicken with tomato and cream with ghee or vegetable oil, chicken legs, kosher salt, freshly ground pepper, medium onion, finely chopped, garlic cloves, finely grated, finely grated peeled ginger, tomato paste, garam masala, ground cumin, ground turmeric, ground coriander, cayenne pepper, ground cardamom, low-sodium chicken broth, canned tomato purée, heavy cream, small yukon gold potatoes, sliced 1/4″ thick, plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice.


  • 3 tbsps. ghee or vegetable oil
  • 6 chicken legs
  • Kosher salt, freshly ground pepper
  • 1 medium onion, finely chopped
  • 4 garlic cloves, finely grated
  • 2 tbsps. finely grated peeled ginger
  • 2 tbsps. tomato paste
  • 2 tsps. garam masala
  • 2 tsps. ground cumin
  • 2 tsps. ground turmeric
  • 1 1/2 tsps. ground coriander
  • 3/4 tsp. cayenne pepper
  • 3/4 tsp. ground cardamom
  • 8 cups low-sodium chicken broth
  • 3/4 cup canned tomato purée
  • 1/2 cup heavy cream
  • 1 lb. small Yukon Gold potatoes, sliced 1/4″ thick
  • Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice

For the stuffing

For the pancakes

For the peppered crème fraîche:

  • 1/2 cup crème fraîche
  • 1 tbsp. freshly ground black pepper, plus more to taste

For the black trumpet mushroom purée:

  • 3 tbsps. olive oil
  • 3 cups black trumpet, portobello, or cremini mushrooms, thoroughly cleaned and roughly chopped
  • 5 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 4 sprigs fresh thyme, leaves removed and chopped
  • 6 tbsps. sherry vinegar, plus more to taste
  • 1/2 cup beef stock
  • 3/4 cup grapeseed oil
  • 2 tbsps. truffle oil

For the beef:

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander


  1. Step 1 Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes.

    For this step you will need

  2. Step 2 Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

    For this step you will need

  3. Step 3 Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.

    For this step you will need

  4. Step 4 Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2–2 hours.

    For this step you will need

  5. Step 5 Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes.

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  6. Step 6 Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.

    For this step you will need