Full Recipe

Chicken Masala

1/2" Diced Chicken Breast 2/5# Fully Cooked

Description: Tender chicken and chickpeas simmered in a rich and aromatic blend of spices. Served over a bed of fluffy rice complemented by a side of tangy mango chutney adding a sweetness to balance the meal.

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Recipe Preparation

Yield:
10-12 servings

Ingredients

  • 1 1/2 qt
    Pilgrim's® FC 1/2" Diced Breast Meat 10#
  • 3 c
    Mango chutney
  • 3 qt
    Basmati rice, Cooked
  • 1 1/2 qt
    Chickpeas
  • 6 tbsp
    Canola oil
  • 6 tbsp
    Butter
  • 1 1/2 c
    Yellow onion (diced)
  • 3/4 c
    Garlic (minced)
  • 6 tbsp
    Bell pepper (diced)
  • 3 tbsp
    Garam masala
  • 1 tbsp
    Salt
  • 1 tbsp
    Ground cumin
  • 2 tbsp
    Cayenne pepper
  • 1 1/2 tsp
    Ground turmeric
  • 4 c
    Tomato puree
  • 1 c
    Water

Method

  1. Sauté chickpeas and chicken in oil and butter in a stock pot until lightly browned.

  2. Add onion, garlic, and bell peppers and sauté until lightly browned.

  3. Add garam masala, salt, cumin, cayenne pepper, and turmeric; cook for 10 to 12 minutes or until fragrant.

  4. Reduce heat to medium-low. Add tomato puree, and water and stir until slightly reduced

  5. Finish with yogurt, stirring until fully combined

  6. Serve over rice.

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