This Garam masala chicken stew is one of my preferred Indian style recipes. To prepare this tasty dish I used traditional spices adding a personal touch: before stewing, the meat is braised into pale ale beer. This little exception to the traditional rules will give a special flavor to the meat: I’m sure you’ll love it as I do!
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- 6 skinless chicken thighs
- 1/2 white onion
- 1/2 carrot
- 2 cloves of garlic
- 1/2 cup tomato puree
- 3 tbsp ghee or vegetable oil
- ½ glass pale ale beer
- 2 tbsp fresh ginger, grated
- 1 tbsp garam masala powder
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1/2 tsp turmeric powder
- 1/2 tsp chili pepper flakes
- 1 pinch ground nutmeg
- 1 star anise
- 1 tsp fresh cilantro, minced
- to taste table salt
CHICKEN AND SPICES
Wash and dry the meat. Cut the chicken thighs into nuggets. Now, combine garam masala with cinnamon and turmeric. Massage the meat with the powered spices, then store into a bowl covered with plastic wrap.
SPICES AND VEGETABLES
Chop coarsely the onion and carrots. Peel and crush the cloves of garlic. Finally, Peel and grate the ginger root.
INTO THE PAN
Pour the ghee, or vegetable oil, into a sauce pan, then place over medium heat. Now, pour garlic and chili peppers. Stir fry a few minutes, then add onions, carrots, and the star anise. When the onion is well cooked, add the chicken nuggets. Stir fry until the meat is golden, then, raise the flame at max power, and pour the beer. Let the alcohol evaporate for 3-4 minutes, the low the heat at minimum, and add the tomato puree. Finally, cover and cook for 20-25 mins, until the chicken is well done, but still juicy.
GARAM MASALA CHICKEN
When the chicken is well cooked, raise the meat and store it into a covered box. Now, blend the sauce along with grated ginger and pour again into the pan. Let cook the sauce 5 minutes more, then add the chicken and minced cilantro. Serve garam masala chicken with chapatti bread and pilaf rice.
TAKE A LOOK AT THIS
INDIAN RED LENTILS DAL (masoor dal)
PRINTABLE VERSION
- 6 skinless chicken thighs
- ½ white onion
- ½ carrot
- 2 cloves of garlic
- ½ cup tomato puree
- 3 tbsp ghee or vegetable oil
- ½ glass pale ale beer
- 2 tbsp fresh ginger, grated
- 1 tbsp garam masala powder
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- ½ tsp turmeric powder
- ½ tsp chili pepper flakes
- 1 pinch ground nutmeg
- 1 star anise
- 1 tsp fresh cilantro, minced
- to taste table salt
- CHICKEN AND SPICES
Wash and dry the meat. Cut the chicken thighs into nuggets. Now, combine garam masala with cinnamon and turmeric. Massage the meat with powered spices, then store into a bowl covered with plastic wrap. - SPICES AND VEGETABLES
Chop coarsely the onion and carrots. Peel and crush the cloves of garlic. Peel and grate the ginger root. - INTO THE PAN
Pour the ghee, or vegetable oil, into a sauce pan, then place over medium heat. Now, pour garlic and chili peppers. Stir fry a few minutes, then add onions, carrots, and the star anise. When the onion is well cooked, add the chicken nuggets. Stir fry until the meat is golden, then, raise the flame at max power, and pour the beer. Let the alcohol evaporate for 3-4 minutes, the low the heat at medium, and add the tomato puree. Finally, cover and cook for 20-25 mins, until the chicken is well done, but still juicy. - GARAM MASALA CHICKEN
When the chicken is well cooked, raise the meat and store into a covered box. Now blend the sauce with the grated ginger and pour it again into the pan. Let cook the sauce 5 minutes more, then add the chicken pieces and minced cilantro. Serve the garam masala chicken with chapatti bread and pilaf rice. 
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