Garam Masala Chicken

March 30, 2021


2 Chicken thighs or breasts, bone-in

Olive oil

2 Tbsp.  Stuart’s Spices Garam Masala

Apple jelly or apple or mango chutney, about ¼ cup

Salt free broth or water, about 2-4 Tbsp.


  1. Coat raw chicken on both sides with Garam Masala. 
  2. Heat olive oil in a frying pan and brown chicken on both sides. Turn heat to low, cover pan and cook about 15-20 minutes until internal temperature is 165°F.
  3. Remove chicken from pan. Deglaze the pan with the broth, scraping up any browned bits. Stir in jelly or chutney, making a little sauce. Place chicken back in pan and stir, coating both sides of chicken, and heat through.
  1. Serve alone or over rice, topping with the sauce.

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