Garam Masala Chicken Thigh & Chickpea Stew

🥘 Ingredients

• basmati rice
  ½ cup, ½ cup
• black pepper
  to taste
• butter
  2 tbsp
• chicken stock concentrate
  2 unit
• chicken thighs
  2 pieces, 4
• chickpeas
  1½ cups, 1½ cups
• chili powder
  ½ tsp, ½ tsp
• cilantro
  2 bunch
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garam masala
  2 tbsp
• garlic-ginger scallion paste
  2 tbsp
• onion (finely diced)
  1 unit, 1
• salt
  to taste
• tomato
  1 unit, 1
• water
  1½ cups
• yogurt
  ¼ cup, ¼ cup

🍳 Cookware

• large pot
• medium pot

1. 

   1

   garam masala chicken thighs chickpeas onion chicken stock concentrate curry powder yogurt chili powder garlic-ginger scallion paste tomato cilantro basmati rice salt black pepper cooking oil butter

   garam masala: 1 tbsp, chicken thighs: 2 pieces, chickpeas: 1½ cups, onion: 1 unit, chicken stock concentrate: 1 unit, curry powder: 1 tsp, yogurt: ¼ cup, chili powder: ½ tsp, garlic-ginger scallion paste: 1 tbsp, tomato: 1 unit, cilantro: 1 bunch, basmati rice: ½ cup, salt: to taste, black pepper: to taste, cooking oil: 1 tbsp, butter: 1 tbsp
2. 

   2

   Wash and dry all produce.
3. 

   3

   Heat cooking oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened and fragrant ⏱️ 8 minutes . Lower heat if onion begins to brown too quickly.

   cooking oil: 1 tbsp, onion: 1 (finely diced)
4. 

   4

   While onion cooks, in a medium pot , combine basmati rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes .

   basmati rice: ½ cup, water: 1½ cups, salt
5. 

   5

   Pat chicken thighs dry with paper towels; season all over with salt and black pepper .

   chicken thighs: 2, salt, black pepper
6. 

   6

   Add butter , garlic-ginger scallion paste , garam masala , curry powder , and chili powder to the pot. Stir ⏱️ 1 minute until fragrant. Add chicken thighs , chickpeas , diced tomato , and chicken stock concentrate . Simmer until chicken is cooked through ⏱️ 15 minutes .

   butter: 1 tbsp, garlic-ginger scallion paste: 1 tbsp, garam masala: 1 tbsp, curry powder: 1 tsp, chili powder: ½ tsp, chicken thighs: 2, chickpeas: 1½ cups, tomato: 1, chicken stock concentrate: 1 unit
7. 7

   While stew cooks, roughly chop cilantro . Stir half the cilantro into the pot. Serve over rice, drizzled with yogurt and topped with remaining cilantro.

   cilantro: 1 bunch, yogurt: ¼ cup