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Garam Masala Chicken

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Garam Masala Chicken

Served with pan roasted potatoes and carrots over a fragrant turmeric rice.

Ingredients

  • 5 potatoes, cut into small pieces
  • 2 carrots, peeled and cut into small pieces
  • 1.5 pounds of chicken, cut into cubes
  • ½ cup basmati rice
  • ½ small can tomato paste
  • 1 tablespoon Stuart’s Spices Garam Masala
  • 2 teaspoons Stuart’s Spices Turmeric, divided
  • 2 cloves garlic, minced
  • 1 yellow onion, 1/2 diced and 1/2 minced
  • 1 lemon, cut into quarters
  • 4 tablespoons sour cream
  • 1/2 teaspoon sugar
  • 1 tablespoon butter
  • salt & pepper to taste
  • chili flakes to taste
  • cooking oil 
  • cilantro for garnish
  • optional: dijon mustard

Instructions

  1. In a medium sized bowl, toss chicken pieces with sour cream, sugar, and 1 teaspoon of salt, set aside and let marinate
  2. In a pot, cook rice according to instructions while adding 1 teaspoon of turmeric, we used 1/2 cup rice, 3/4 cup water, brought it to a boil then covered and reduced to a simmer for 15 minutes
  3. Add cooking oil to a medium sized pot and sauté onion and minced garlic over medium-high heat, until onion is translucent
  4. Add 1 teaspoon turmeric, a pinch of salt and pepper, and chili flakes to taste
  5. Stir for about two minutes, then add tomato paste and 3/4 cup of water
  6. Bring to a boil, then reduce to a simmer and let it cook down for about 10 minutes
  7. Add in chicken, simmer over low heat, stirring occasionally for about 7-8 minutes, using salt and pepper to taste, just before plating stir in 1-2 tablespoons of sour cream
  8. Place carrots and potatoes into a microwave proof bowl with a teaspoon of salt, cover with plastic wrap, and microwave for 6 minutes, careful taking it out because it will be hot
  9. In a skillet, heat oil and butter until butter is melted, then add the potatoes, carrots, a little turmeric, salt, and pepper
  10. Stir and cook until browned and crispy on both sides, you can add the dijon here for some extra zing
  11. Once fully browned, squeeze lemon over veggies and add more salt and pepper if needed
  12. Plate rice and cover with veggies and chicken

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