I love to make a chickpea masala. This time I added chicken after I pan-fried it. Some garlic naan and saffron jasmine rice accompanied the dish. I wish I could explain how to make this dish in a more helpful way but the truth is that I usually don’t make masala dishes the same way each time. I mean there are the usual suspects such as curry, garlic, turmeric, cumin, and tomato (either paste or fresh or both) but sometimes I’ll add other things, in this case, it was a bit of jarred tikka masala sauce and serrano peppers. I hope that helps.
This chicken dish comes from Garrick’s great grandmother. It is very easy to make, very inexpensive, and will make you enjoy chicken thighs whether you usually like them or not. The instructions for this recipe are for 2 servings but I could have easily made 4 servings in this dish.