Creamy Garam Masala Chicken with Rice
Chicken thighs browned until golden, then gently braised in a tomato and yogurt sauce perfumed with toasted garam masala. The rice cooks in the same sauce, soaking up every bit of spice.
- Total
- 45 min
- Prep 10 · Cook 30 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Toasting spices
- Savory
- Indian
- Creamy
- Mild
- Stovetop
- Oven
Instructions
-
Pat the chicken thighs dry with paper towel and season both sides with 0.25 tsp salt and 0.25 tsp black pepper. Finely chop the garlic cloves.
~5 min
Drying the surface prevents steam, letting the chicken brown instead of stew, and salting early seasons the meat.
-
Heat 1 tbsp oil in a large skillet over medium-high heat. Lay the chicken thighs in a single layer and sear undisturbed for 4 minutes until deeply golden, then flip and sear 3 minutes more. The chicken will not be cooked through yet. Transfer to a plate.
~7 min
High heat and an undisturbed sear drive Maillard browning, building the deep flavor base for the sauce.
Searing Pat the meat dry, use medium-high heat, and leave it undisturbed until it releases easily. Moving it too early tears the crust and steams the surface.
-
Lower the heat to medium. Add the chopped garlic to the pan and stir for 30 seconds until fragrant, then add 1 tsp garam masala, 0.5 tsp ground cumin, 0.5 tsp ground coriander, 0.25 tsp turmeric and 0.25 tsp cinnamon. Toast the spices in the hot fat for 45 seconds until they smell warm and nutty.
~2 min
Toasting spices in hot fat blooms their fat-soluble aromatics, unlocking warmer, fuller flavor than adding them to liquid.
Toasting the ground spices in the hot oil for under a minute is what gives this braise its depth. Pull the pan off the heat if they start to darken, burnt spices turn the whole sauce bitter.
Toasting spices Toast ground spices in hot fat for under a minute until fragrant and slightly darkened. Pull the pan off the heat the moment they smell nutty; burnt spices turn the sauce bitter.
-
Pour in 150 g canned tomatoes and 150 ml water, scraping up the browned bits from the pan bottom with a wooden spoon. Stir in the remaining 0.25 tsp salt. Bring to a gentle simmer.
~3 min
The acidic liquid dissolves the browned fond, and scraping it up returns that concentrated flavor to the sauce.
-
Stir in 70 g rice, nestle the seared chicken thighs back into the pan, cover and simmer on low for 18 minutes until the rice is tender and the chicken reaches 74°C/165°F at the thickest part. If the rice is still firm, add 2 tbsp hot water, cover and steam 3 more minutes off the heat.
~18 min
Covered low simmer lets rice absorb liquid and starch while gentle heat keeps the chicken tender and moist.
-
While step 5 cooks
While the chicken and rice simmer, stir together 60 g yogurt and 30 ml cream in a small bowl and let it come to room temperature so it does not split.
~5 min
Bringing yogurt and cream to room temperature prevents cold dairy from curdling when it hits the hot sauce.
-
Take the pan off the heat. Stir the yogurt and cream mixture into the sauce a spoonful at a time until fully blended and creamy. Let the dish rest 5 minutes so the rice absorbs the sauce, then serve.
~5 min
Adding tempered dairy gradually and off the heat keeps the sauce smooth rather than grainy or split.
Temper the yogurt and cream by stirring a spoonful of the hot pan sauce into the bowl first, then add it back. This keeps the sauce silky instead of grainy.