Garam Masala Chicken Thigh & Chickpea Stew

🥘 Ingredients

• basmati rice
  2 c
• black pepper
• butter
  2 tsp
• chicken stock concentrate
  4 unit
• chicken thighs
  20 oz
• chickpeas
  2 unit
• cilantro
  ½ oz
• cooking oil
  2.333 tbsp
• curry powder
  2 tbsp
• garam masala
  2 tsp
• garlic-ginger scallion paste
  4 oz
• onion
  2 unit
• salt
• tomato
  2 unit
• yogurt
  1 c

🍳 Cookware

• large pot
• medium pot

1. 

   1

   Wash and dry all produce. Peel, halve, and thinly slice onion . Dice tomato into ½-inch pieces.

   onion: 2 unit, tomato: 2 unit
2. 

   2

   Heat cooking oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened and fragrant, 8-10 minutes. TIP: Lower heat if onion begins to brown too quickly. Season with salt and black pepper .

   cooking oil: 2 tbsp, onion, salt, black pepper
3. 

   3

   While onion cooks, in a medium pot , combine basmati rice , 1½ cups water (2¾ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   basmati rice: 2 c
4. 

   4

   Pat chicken thighs dry with paper towels; season all over with salt and black pepper . In the pot with onion, add chicken, tomato, chickpeas and their liquid, garlic-ginger scallion paste , chicken stock concentrate , garam masala , curry powder , half the yogurt , ½ cup water, ¼ tsp chili powder, and a drizzle of cooking oil (1 cup water and ½ tsp chili powder for 4 servings). Stir to combine. TIP: Add more chili powder if you like more spice! Bring to a simmer and cook, stirring occasionally, until chickpeas are tender, liquid has reduced, and chicken is cooked through, 10-12 minutes.

   chicken thighs: 20 oz, salt, black pepper, chickpeas: 2 unit, garlic-ginger scallion paste: 4 oz, chicken stock concentrate: 4 unit, garam masala: 2 tsp, curry powder: 2 tbsp, yogurt: 1 c, cooking oil: 1 tsp
5. 

   5

   While stew cooks, roughly chop cilantro . Fluff rice with a fork; stir in butter and season with salt and black pepper .

   cilantro: ½ oz, butter: 2 tsp, salt, black pepper
6. 

   6

   Stir half the cilantro into the stew. Divide rice between shallow bowls. Top with stew. Drizzle with remaining yogurt and garnish with remaining cilantro. Serve.