When we’re pressed for time during the week, this is a favorite quick dinner to make, and simple, because it’s a recipe mostly made with pantry ingredients. If you have our easy roasted chicken in your fridge, now’s the time to use it. Indian food has never been easier to make at home.
- 3 cups water
- 1 1/2 cups long-grain white rice
- fine sea salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 4 garlic cloves, thinly sliced
- 2 tablespoons ginger root, finely chopped
- 1 1/2 tablespoons garam masala
- 1/8 teaspoon cayenne pepper
- 2 (28- ounce) cans whole tomatoes, preferably San Marzano
- 2 (15- ounce) cans chickpeas, rinsed and drained
- 3/4 cup coconut milk
- 1 1/2 teaspoons sugar
- 1 3/4 cups medium shreds of roasted chicken
- 1/2 cup plain yogurt
- 1/4 cup cilantro, coarsely chopped
- 1 lemon, cut into wedges
- Bring the water to a boil in a large saucepan. Add the rice and 3/4 teaspoon salt; return to a boil, then cover, reduce the heat to low, and cook, undisturbed, until the water is absorbed and rice is tender, about 15 minutes.
- Meanwhile, heat the oil and butter in a 5-quart Dutch oven or heavy pot over medium-low heat until the butter is melted. Add the onions, garlic, ginger, garam masala, and cayenne pepper and cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the tomatoes and their juices, and the chickpeas. Using a potato masher or the back of a large wooden spoon, mash about half of the chickpeas.
- Bring the mixture to a simmer and cook, stirring occasionally, for 10 minutes, then stir in the coconut milk, sugar, and 1 1/4 teaspoons salt, and cook for 5 minutes more.
- Adjust seasoning, if desired. Serve the masala over the rice, with chicken, spoonfuls of yogurt, cilantro, and a squeeze of lemon juice on top.