November 24, 2015
Creamy and tangy chicken stew cooked on a stove top. This recipe comes with homemade garam marsala recipe, but you can get a store-bought version at spices section or Indian/specialty store.
1In a large saucepan, over medium heat, sauté onion and chicken chunks with olive oil for 5 minutes.
2Sprinkle minced garlic, ginger, and tomato paste into the chicken mixture. Mix well. Cook for 1 minute.
3Stir in salt, pepper, paprika, garam masala, yogurt, milk, and water. Bring to boil. Stir occasionally.
4Lower the heat, cover with a lid, and simmer for 20-25 minutes or until the chicken is cooked and the sauce is thickened.
5Garnish with chopped cilantro, if desired.