Aloo Chicken

cooking.nytimes.com

This version of a traditional Punjabi chicken and potato stew uses some shortcuts — boneless chicken and chicken stock instead of whole chicken thighs, and cashew butter in place of ground cashews — to produce a quick, one-pot meal with complex flavors. The quality of the stock heavily influences the end result, so reach for the best. Onion, ginger, garlic, chile powder and garam masala layer on sweetness and heat while cashew butter adds a rich nuttiness. Serve with lemon wedges for a final hit of brightness.

¼ cup ghee or oil

1 teaspoon cumin seeds

1 large red onion, chopped

1 tablespoon ginger paste or freshly grated ginger (from a 3-inch piece)

1 tablespoon garlic paste or freshly grated garlic (about 6 cloves)

2 pounds boneless skinless chicken thighs, cut into ¾ inch pieces

Salt

1½ teaspoons Kashmiri or other mild red chile powder

1 teaspoon cumin powder

½ teaspoon ground turmeric

1½ teaspoons garam masala

3 roma tomatoes, chopped, or ¼ cup chopped canned tomatoes

1 tablespoon cashew butter

3 medium Yukon Gold potatoes, cut into ¾ inch pieces

2 cups unsalted chicken stock, preferably homemade

1 to 3 Thai green chiles, chopped, to taste

2 tablespoons cilantro

Lemon wedges, for serving

Rice or roti, for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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