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Pan Seared Garam Masala Chicken

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Pan Seared Garam Masala Chicken

This scrumptious chicken recipe uses apple jelly or mango chutney to give it a bit of sweetness.


  • 2 chicken thighs or breasts
  • 1-2 tablespoons olive oil
  • 2 tablespoons Stuart’s Spices Garam Masala
  • 1/4 cup apple jelly or mango chutney
  • 2-4 tablespoons water or salt-free broth

Optional sides: 

  • Jasmine rice
  • Roasted sweet peppers


  1. Coat raw chicken on both sides with Garam Masala
  2. Heat olive oil in a frying pan and brown chicken on both sides
  3. Turn heat to low, cover pan and cook about 15-20 minutes until internal temperature is 165°F
  4. Remove chicken from pan
  5. Deglaze the pan with the broth or water
  6. Stir in jelly or chutney until fully incorporated
  7. Place chicken back in pan and stir, coating both sides of chicken, and heat through
  8. Serve alone or over rice, topping with the sauce, and enjoy!