Garam Masala Chicken Thigh & Chickpea Stew

Heat 1 TBSP oil (2 TBSP for 4 servings) in a large, preferably heavy-bottomed, 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 pepper.

While onion cooks, in a medium pot, combine rice, 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* dry with paper towels; season all over with salt and pepper.

To pot with onion, add chicken, tomato, chickpeas and their liquid, garlic-ginger scallion paste, stock concentrates, garam masala, curry powder, half the yogurt, ½ cup water, ¼ tsp chili powder, and a drizzle of oil (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.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings); season with salt and pepper.