Aloo Chicken

cooking.nytimes.com

bertraze

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 (optional)

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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