Makhani Chicken & Chickpea Curry

A rich and creamy Indian-inspired chicken and chickpea curry, simmered in a spiced tomato and coconut milk sauce. Served with fluffy basmati rice and a fresh cucumber salad for a balanced and complete meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 10
• Cuisine: Indian
• Difficulty: Medium
• Cost: $2.62/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• stir-fry
• savory
• spicy
• comfort food
• healthy

Ingredients

• 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 yellow onion (large, finely chopped)
• 4 clove garlic (minced)
• 1 fresh ginger (grated)
• 1.5 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 28 ounce crushed tomatoes
• 15 ounce chickpeas (rinsed and drained)
• 0.5 cup full-fat coconut milk
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 3 cup basmati rice (uncooked)
• 0.5 cup fresh cilantro (chopped)
• 2 cucumbers (diced)
• 0.25 cup plain Greek yogurt

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 large chopped yellow onion and cook until softened, about 5-7 minutes.
2. Stir in 4 cloves minced garlic and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
3. Add 2 pounds chicken breast pieces and cook until lightly browned on all sides, about 5 minutes.
4. Stir in 1 1/2 teaspoons garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1/2 teaspoon cayenne pepper (if using). Cook for another minute, stirring constantly.
5. Pour in 1 (28 ounce) can crushed tomatoes and 1/2 cup full-fat coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is cooked through.
6. Stir in 1 (15 ounce) can rinsed and drained chickpeas. Season with salt and black pepper to taste. Cook for another 5 minutes to heat through.
7. While the curry simmers, cook 3 cups basmati rice according to package directions.
8. Prepare the cucumber salad by dicing 2 cucumbers and tossing them with 1/4 cup plain Greek yogurt. Season lightly with salt and pepper.
9. Serve the Makhani Chicken & Chickpea Curry over basmati rice, topped with chopped fresh cilantro and alongside the cucumber salad.

Notes

This curry reheats beautifully for packed lunches or quick dinners throughout the week. Adjust cayenne pepper to suit your family's spice preference.

Nutrition (per serving)

• Calories: 480
• Protein: 38.5 g
• Carbohydrates: 59.3 g
• Fat: 11.2 g
• Fiber: 8.7 g
• Sodium: 390 mg
• Saturated Fat: 6.1 g
• Sugar: 8.2 g
• Cholesterol: 75 mg