Indian Spiced Chicken and Chickpea Chowder

Name: Indian Spiced Chicken and Chickpea Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1.5-inch pieces; 2 tbsp (30 ml) vegetable oil or ghee; 1 whole (150 g) medium yellow onion, finely diced; 1½ tbsp (20 g) fresh ginger root, minced; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) ground cumin; 1½ tsp (3 g) garam masala; ¾ tsp (1½ g) ground turmeric; ¼ tsp (½ g) cayenne pepper; 13½ fl oz (400 ml) full-fat canned coconut milk; 1½ cup (360 ml) low-sodium chicken broth; 15 oz (425 g) canned chickpeas, drained and rinsed, drained and rinsed; 2 tbsp (30 g) tomato paste; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh cilantro, roughly chopped (optional); ½ whole (50 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A warming, aromatic stovetop braise of tender chicken thighs and creamy chickpeas in a coconut-based sauce infused with garam masala, cumin, and fresh ginger. The sauce is rich and lightly spiced, perfect for ladling over rice or eating with naan. This one-pot meal comes together in about an hour and delivers complex flavor with minimal fuss.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings (about 2 cups per person)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1.5-inch pieces
2 tbsp (30 ml) vegetable oil or ghee
1 whole (150 g) medium yellow onion, finely diced
1½ tbsp (20 g) fresh ginger root, minced
4 cloves (20 g) garlic cloves, minced
1½ tsp (3 g) ground cumin
1½ tsp (3 g) garam masala
¾ tsp (1.5 g) ground turmeric
¼ tsp (0.5 g) cayenne pepper
13½ fl oz (400 ml) full-fat canned coconut milk
1½ cup (360 ml) low-sodium chicken broth
15 oz (425 g) canned chickpeas, drained and rinsed, drained and rinsed
2 tbsp (30 g) tomato paste
to taste kosher salt
to taste freshly ground black pepper
¼ cup (15 g) fresh cilantro, roughly chopped (optional)
½ whole (50 g) lime, cut into wedges (optional)

Equipment (6)

Large heavy-bottomed pot or Dutch oven (5- to 6-quart capacity)
Cutting board
Chef's knife
Wooden spoon or silicone spatula
Measuring spoons and cups
Can opener

Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Have all spices measured and ready before you start cooking
Use full-fat coconut milk—shake or stir it well before opening

1
Brown the chicken
- Heat 2 tbsp oil in a large heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
- Working in two batches to avoid crowding, add the chicken pieces and cook for 3–4 minutes per side, until deeply golden brown.
- Transfer to a plate.
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Ready when: Chicken pieces are deeply golden brown on both sides
Tip: Don't move the chicken too early—let it sit for 3–4 minutes so it develops a good crust. Wet chicken won't brown properly.
2
Cook aromatic vegetables
- Reduce heat to medium.
- Add the diced onion to the pot and cook, stirring often, for about 4 minutes until the onion softens and lightly browns at the edges.
- Add the minced ginger and garlic, and stir constantly for 1 minute until fragrant.
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Ready when: Onion is soft and lightly caramelized at the edges; ginger and garlic smell fragrant
Tip: Stir the ginger and garlic constantly so they don't burn—they'll turn bitter if left unattended.
3
Add spices and tomato paste
- Sprinkle the ground cumin, garam masala, turmeric, and cayenne pepper over the onion mixture and stir to coat everything evenly.
- Cook for 30 seconds, stirring, so the spices bloom and release their aroma.
- Add the tomato paste and stir well to incorporate.
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Ready when: Spices smell fragrant and aromatic; tomato paste is evenly mixed in
Tip: Blooming the spices in oil for just 30 seconds intensifies their flavor—don't skip this step.
4
Add broth and return chicken
- Pour the chicken broth into the pot, scraping the bottom with a wooden spoon to dissolve any browned bits stuck to the pan.
- This adds flavor to the braising liquid.
- Return the browned chicken and any accumulated juices from the plate to the pot.
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Ready when: All browned bits are dissolved into the liquid; chicken is submerged
Tip: Deglazing the pan creates a richer, deeper flavor—don't skip scraping the bottom.
5
Add coconut milk and chickpeas
- Pour in the coconut milk, stirring to blend it smoothly with the broth.
- Add the drained and rinsed chickpeas.
- Stir everything together.
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Ready when: Coconut milk is fully incorporated; chickpeas are evenly distributed
Tip: Shake or stir the coconut milk can well before opening so the cream and liquid combine smoothly.
6
Simmer until chicken is tender
- Bring the mixture to a gentle simmer over medium heat.
- Reduce heat to medium-low and simmer uncovered for 20–25 minutes.
- The chicken should be very tender when pierced with a fork, and the broth should have slightly reduced and thickened from the coconut milk.
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Ready when: Chicken is very tender and easily pierced with a fork; broth has reduced by about ¼ volume
Tip: Keep the heat at medium-low so the liquid simmers gently—a rolling boil can toughen the chicken and break up the chickpeas.
7
Season and taste
- Taste the chowder and adjust the seasoning with kosher salt and freshly ground black pepper.
- Start conservatively—you can always add more, but you cannot remove salt.
- The chowder should taste warm, aromatic, and balanced between the spices and the creamy coconut broth.
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Ready when: Flavors are balanced; no single ingredient overpowers the others
Tip: Add salt in small pinches and taste after each addition. The broth should taste a bit salty because it will be diluted when served.
8
Rest and serve
- Remove from heat and let the chowder rest for 5 minutes.
- This allows the flavors to settle and the temperature to stabilize so you won't burn your tongue.
- Ladle into bowls and garnish with fresh cilantro and a squeeze of fresh lime juice if desired.
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Ready when: Chowder has cooled slightly and is at a safe temperature to serve
Tip: Cilantro and lime are optional but add brightness and freshness that complements the rich spices—they're worth including.

Good to know

Tips

For extra depth, use ghee instead of vegetable oil—it adds a sweet, nutty flavor that complements the spices beautifully.
If you prefer a thicker chowder, simmer uncovered for an extra 5–10 minutes to reduce the liquid further. If it becomes too thick, thin with a splash of broth or water.
Serve with steamed basmati rice, flatbread (naan or roti), or crusty bread to soak up the sauce.
Leftover chowder thickens as it sits in the fridge—this is normal and actually delicious. It becomes more like a stew. Thin with broth or water when reheating if you prefer a thinner consistency.

Make ahead

Prepare the chowder up to 2 days ahead, cover, and refrigerate. Reheat gently over medium-low heat, stirring occasionally, until warmed through. The flavors will deepen and blend even more after a day or two of storage.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in a covered container. Freezer: up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm over medium-low heat on the stovetop, stirring occasionally, until steaming. Add a splash of broth or water if the chowder has thickened too much.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts (cut into 1.5-inch pieces). Breasts are leaner and will cook slightly faster (about 15–18 minutes in the simmer). Watch carefully so they don't dry out. The chowder will be less rich.
canned chickpeas, drained and rinsed → cooked dried chickpeas or canned white beans (cannellini or great northern). Use the same drained weight. White beans have a milder flavor and creamier texture; they work equally well in this braise.
full-fat canned coconut milk → heavy cream or half-and-half (use 1 cup cream plus ½ cup chicken broth). The chowder will be less aromatic and coconut-forward but still creamy and delicious. Add cream in the last 5 minutes of simmering so it doesn't break.
garam masala → 1 tsp cumin plus ½ tsp coriander plus ¼ tsp black cardamom. If you don't have garam masala on hand, this spice blend approximates its warm, slightly sweet flavor. Grind if you have whole spices.