---
title: Garam Masala Chicken Thigh & Chickpea Stew
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garam-masala-chicken-thigh-and-chickpea-stew-68d655c99ed4d6794189f4ba
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
  - Sesame
tags:
  - Easy Prep
  - Gluten Free
rating: 4.5
rating_count: 491
source_chef: Christina Boateng
review_highlights:
  - theme: Flavor
    text: Many loved the robust spice blend and authentic taste, though some found it bland and needed extra seasoning.
  - theme: Ease of prep
    text: Customers praised this as incredibly easy and quick to make with simple cleanup.
nutrition:
  calories: 1050
  protein: 48
  fat: 32
  saturated fat: 5
  carbohydrates: 129
  sugar: 17
  fiber: 8
  cholesterol: 135
  sodium: 1350
  potassium: 980
  calcium: 190
  iron: 4.1
image: "https://images.recipes.furrysalamander.com/Indian%20Recipes/garam-masala-chicken-thigh-chickpea-stew.avif"
---

Wash and dry all produce. Peel, halve, and thinly slice @onion{2%unit}. Dice @tomato{2%unit} into ½-inch pieces.

Heat @cooking oil{2%tbsp} in a #large pot{} over medium heat. Add @onion and cook, stirring occasionally, until softened and fragrant, 8-10 minutes. TIP: Lower heat if onion begins to brown too quickly. Season with @salt{} and @black pepper{}.

While onion cooks, in a #medium pot{}, combine @basmati rice{2%cup}, 1½ cups water (2¾ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Pat @chicken thighs{20%oz} dry with paper towels; season all over with @salt{} and @black pepper{}. In the pot with onion, add chicken, tomato, @chickpeas{2%unit} and their liquid, @garlic-ginger scallion paste{4%oz}, @chicken stock concentrate{4%unit}, @garam masala{2%tsp}, @curry powder{2%tbsp}, half the @yogurt{16%tbsp}, ½ cup water, ¼ tsp chili powder, and a drizzle of @cooking oil{1%tsp} (1 cup water and ½ tsp chili powder for 4 servings). Stir to combine. TIP: Add more chili powder if you like more spice! Bring to a simmer and cook, stirring occasionally, until chickpeas are tender, liquid has reduced, and chicken is cooked through, 10-12 minutes.

While stew cooks, roughly chop @cilantro{½%oz}. Fluff rice with a fork; stir in @butter{2%tsp} and season with @salt{} and @black pepper{}.

Stir half the cilantro into the stew. Divide rice between shallow bowls. Top with stew. Drizzle with remaining yogurt and garnish with remaining cilantro. Serve.