Indian Chicken Stew With Potatoes You’ll Crave Every Week

Ever stare at chicken and potatoes and feel… nothing?

Yeah, us too. Same ingredients. Same story. Just a beige plate of “meh.”

Now picture this: tender potatoes soaking up a golden spiced broth, chicken so soft it falls apart with a spoon, and a slow burn of flavor that keeps you coming back. This isn’t just another soup night. This is dinner that actually excites you.

It’s Indian Chicken Stew with Potatoes, and it might be the best thing you’ve cooked in months.

If building flavor with minimal ingredients sounds like your thing, don’t miss our Simple Bhindi Recipe – a masterclass in pantry spice layering.

Ingredients That Actually Matter

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This stew doesn’t happen by accident. Everything in the pot is doing its job.

• Bone-in, skin-on chicken thighs: These do the heavy lifting. Browning the skin = flavor. The bones enrich the broth.
• Yukon Gold potatoes: Creamy, sturdy, not crumbly. They hold up and melt just enough.
• Yellow onion: Sautéed until sweet – it builds the whole flavor base.
• Garlic + fresh ginger: Classic combo. Punchy, bold, and totally necessary.
• Garam masala: Smells like home if you grew up on Indian food. Sweet, earthy, warm.
• Cumin + turmeric: They bring that golden color and backbone.
• Coriander: Bright, slightly citrusy. Lifts everything else up.
• Ground fennel (our quiet secret): That sweet little note no one expects, but everyone loves.
• Cayenne (optional): Adds spark, if you’re into that.
• Tomato paste + tomato sauce: Builds body. Adds that rich umami you want in a stew.
• Chicken broth: Don’t sub water. It won’t hit the same.
• Heavy cream or full-fat yogurt: Softens the spice and makes it cozy.
• Fresh cilantro or mint: Not just garnish – it pulls it all together.

Want to improve your stovetop skills before you start? Get familiar with our Sauté Cooking Method Guide.

Let’s Cook This Thing

1. Heat oil in a Dutch oven. Medium-high.
2. Season your chicken thighs with salt and pepper. Skin side down. Let them sear – no flipping too soon. Once they’re golden, flip and brown the other side. Take them out.
3. Add the onions. Stir often. Let them soften and turn translucent – about 6 to 8 minutes.
4. Toss in the garlic and ginger. Stir until fragrant.
5. Add all the spices: garam masala, cumin, turmeric, coriander, fennel, and cayenne. Stir and let them toast. You’ll smell it when they’re ready.
6. Spoon in the tomato paste. Let it darken a bit.
7. Pour in the tomato sauce. Simmer for a couple minutes.
8. Return the chicken. Pour in the broth. Partially cover with the lid and simmer low for 30 minutes.
9. Add the potatoes. Cook for 20–25 more minutes until they’re fork-tender.
10. Stir in the cream or yogurt. Simmer uncovered for 10 more minutes.
11. Taste. Adjust seasoning. Add chopped herbs to serve.

If you like cozy one-pot dinners, this Moroccan Chicken might hit your sweet spot too.

What It Tastes Like

It’s rich. Tomato-forward but not acidic. Warm spices lead the way – then you get the surprise of sweet fennel. The potatoes are buttery, the chicken falls apart, and every spoonful is like a reward.

It gets better the next day. That’s how you know it’s the real deal.

Want another stick-to-your-bones stew? Try the Guinness Lentil Stew – earthy, filling, and straight-up delicious.

Nutrition Info (Per Serving)

• Calories: 435
• Protein: 28g
• Carbs: 23g
• Fat: 24g
• Fiber: 3g
• Sugar: 5g
• Sodium: 460mg

(That’s based on 6 servings. It’s close enough for the dinner table – not for your doctor’s chart.)

Smart Swaps That Still Taste Great

• No Yukon Golds? Red potatoes work. Don’t use russets – they fall apart.
• No cream? Full-fat coconut milk is dreamy and works beautifully.
• Boneless chicken? Fine, but it cooks faster. Watch it so it doesn’t dry out.
• No fennel? You can skip it, but it’s part of the magic.

Why People Come Back to This Dish

Because it tastes like someone cared. Because it’s warm. Because it feeds your belly and your brain after a long day.

It scales easily, reheats like a dream, and works just as well for a Tuesday night as it does when you’ve got family visiting.

Ingredient Spotlight: Garam Masala

Every version is a little different, but usually includes cinnamon, cloves, cardamom, cumin, and black pepper. It brings warmth, not heat.

If you want to level up, toast whole spices and grind your own. You’ll taste the difference.

Curious how spice blends come together? Check out our full Culinary Spices Guide.

Ingredient Spotlight: Ground Fennel

This one’s the curveball – and the best kind. Fennel adds sweetness, softens acidity, and rounds out the edges of every other spice.

Most stews skip it. That’s why most stews don’t taste like this one.

How to Serve It Without Overthinking It

• Warm naan. Always.
• Steamed basmati. Fluffy and perfect underneath.
• A spoonful of yogurt on top. Cuts the heat, adds creaminess.
• Leftovers? Wrap it in flatbread, make a rice bowl, or eat it cold with a spoon – no judgment.

Want a flatbread you can bake at home? Our Lavash Bread recipe is easy and crowd-pleasing.

Storing + Reheating Tips

Let the stew cool fully before packing it up.

• Store in an airtight container up to 4 days in the fridge.
• Freeze for up to 2 months.

To reheat: Do it on the stove over low heat. Add a splash of broth if it’s thickened up too much.

FAQ: Quick Answers You Might Need

Slow cooker friendly? Yep. Brown the chicken first, then dump it all (except cream) in the cooker. Low for 6–7 hours. Stir in cream at the end.

Vegetarian version? Swap in chickpeas. Use veg broth. Add a squeeze of lemon to brighten it up.

Spicy? Only if you want. Cayenne adds heat, cream takes the edge off.

Canned tomatoes okay? Sure. Use crushed or puréed. Simmer longer so the acidity mellows out.

Peel the potatoes? Optional. Yukon Gold skins are thin – we usually leave them on.

The Final Bite

This stew isn’t just food – it’s a reset. The kind of meal that fills your kitchen with spice and your belly with something real.

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Written by Ryan Yates, Executive Chef, dad, and someone who’s been cooking from scratch for over 20 years. These recipes come from my kitchen – not a test lab.

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.