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