Fragrant Garam Masala Chicken and Chickpea Stew with Basmati Rice

This fragrant chicken and chickpea stew is a quick, one-pot wonder that brings together tender chicken thighs, creamy chickpeas and a medley of warm spices like garam masala and curry powder. The garlic-ginger scallion paste adds depth, while the tomatoes and stock create a rich, silky sauce. It’s the perfect weeknight dinner that feels special.

Served over fluffy basmati rice and finished with a cool yogurt drizzle and fresh cilantro, every bite is a balance of warm, savory and refreshing flavors. Ready in about 30 minutes, this stew is sure to become a family favorite.

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Ingredients

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

8 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel, halve and thinly slice onion. Dice tomato into ½-inch pieces.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened and fragrant, 8-10 minutes. Season with salt and pepper.
3. Meanwhile, in a medium pot, combine rice, 1½ cups water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Add chicken, tomato, chickpeas with their liquid, garlic-ginger scallion paste, stock concentrates, garam masala, curry powder, half the yogurt, ½ cup water, ¼ teaspoon chili powder and a drizzle of oil to the pot with onion. Stir to combine. Bring to a simmer and cook, stirring occasionally, until chickpeas are tender, liquid has reduced and chicken is cooked through, 10-12 minutes.
5. While stew cooks, roughly chop cilantro. Fluff rice with a fork; stir in 1 tablespoon butter; season with salt and pepper.
6. Stir half the cilantro into the stew. Divide rice between bowls. Top with stew, drizzle with remaining yogurt and garnish with remaining cilantro. Serve.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts work well. Adjust cooking time as needed to avoid overcooking.

Can I make this stew ahead of time?

Absolutely! The stew reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Be sure to check that your stock concentrates are gluten-free.