Recipe

Chicken Garam Masala Marsala Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 11 months, 2 weeks ago I made this dish without a recipe so it is my version of what I call Chicken Garam Masala/Marsala. My family and I really enjoyed it. I served it over couscous. Prep:15m Cook:60m Servings:6	Linda2230
	indianlikechickenstew flavorful heartwarmingspices

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Ingredients

Extra Virgin Olive Oil

1 1/2 lbps boneless, skinless chicken thighs

2 tblsps Garam Masala

1 tsp cumin

1/2 tsp cayenne

1 large onion chopped

1 lg or 2 medium carrots diced

1 lr or 2 medium garlic cloves minced

3 tblsps tomatoe paste

3/4 cup Marsala wine

5 sun-dried figs chopped (I used Made in Nature Calimyrna Figs)

1 cup chicken stock

3 tblsps chopped flat-leaf parsley

3 tblsps chopped basil

Salt and Pepper to taste

Labne Yogurt (Kefit Cheese) as a condiment

Directions

Cut the chicken thighs into bite-size pieces then season with salt and pepper.

Next, to a large heavy bottom stew pot, add enough olive oil to coat the bottom of the pot.

Add the Garam Masala, cumin and cayenne pepper. Sautee for a couple of minutes so that the spices will come to full flavor.

Now add the chicken pieces and cook until the chicken is no longer pink, about 10 minutes.

Now add the choppd onions, diced carrots and cook for about 10 minutes, then add the garlic and cook for another 5 minutes.

Now it is time to add the tomatoe paste to the chicken and vegetable mixture, mixing thoroughly and cooking for about 5 minutes, stirring constantly so it does not burn but carmelizes the seasonings and tomatoe paste.

Next add the Marsala wine to the pot to deglaze all of that scrumptous carmelized seasoning and chicken bits that should have accumulated on the bottom of the pot. Stir well until all of the carmelization is gone from the bottom of the pot, then add the chicken stock. Next add the sun-dried chopped figs.

At this point you can cover the stew and let it simmer on a low to medium heat for about 45 minutes until it reaches a stew-like consistency.

Just before serving, add the parsley and basil to the stew for a last minute freshness.

Labne Yogurt (Kefir Cheese) is a great condiment to have available to add to the dish once served. I added it to my serving.

I served this over couscous. I prepared it according to the package directions using chicken stock for a more dept of flavor. Once the couscous was done, I added the following:

1/4 cup toasted pine nuts

1/2 cup dried cranberries

1/2 cup chives

salt and pepper to taste.

I am not use to writing my recipes down in detail because I just make notes when I create my own recipes, so if you need more information or if something is not clear, please feel free to send me an email.

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Comments

cassiejb63 11 months, 2 weeks ago said:
Sounds wonderful! A must try..thanks

jimrug1 10 months, 2 weeks ago said:
Hi Judy, this is a great recipe... I don't know how I missed it before. I love it. You did a good job writing it too Hon..;-)~ Somehow it got by me... I hope you are planing on posting more... 5 forks for you because I know what a great cook you are Cuz... ;-)~~

jimrug1 10 months, 2 weeks ago said:
I just figured out way I missed it. I forgot to subscribe to you.... ;-)

wynnebaer 10 months, 2 weeks ago said:
Sounds great...:)

pleclare 10 months, 2 weeks ago said:
Sounds wonderful. Must try.

lunasea 10 months, 2 weeks ago said:
Hi Judy - what a wonderful recipe! I haven't been on here a lot lately and I missed it on it's arrival...but am tickled to have found it now.

I love the flavors you have going on here. I am a huge fan of garam masala and love the clever spin to add the marsala. How lovely and tasty. I also love that you caramelized the tomato paste as I do that all the time and think it really adds a wonderful, defined flavor. And the figs...ohhhh, the figs - yumm! I also applaud your serving ideas. The couscous sounds delicious and loaded with flavor and textures. I have made and devoured Labne many times...and I will be using it here.

Great post, my dear - can't wait for your next wonderful recipe. High 5 forks and a beauty flag for your picture. Thanks, Vickie

sparow64 10 months, 2 weeks ago said:
Love this! Sounds fabulous! Thanks for sharing.

lunasea 10 months, 1 week ago said:
Hi Judy - I'm back. :) I made your recipe last night and it was so delicious. I use bone-in thighs, as that is what I had...skinned and trimmed. I basically doubled the recipe and once I got everything to a simmer, I lidded my Dutch oven and moved it to the stove for an hour at 300 F. The sauce thickened up, just as you said, and it became very stew-like. I added the basil and parsley and it was just perfect.

I actually made Jim's Lebanese Rice Dressing to go with this and they paired very nicely.

Once again - thank you so much! Great share... :) Vickie

juels 10 months, 1 week ago said:
Oh, this sounds sensational! Can't wait to give it a try!

krumkake 10 months, 1 week ago said:
What interesting flavors - especially love the idea of adding figs to this. Pairing it with couscous is a great idea, too. I've printed this off and hope to make it soon...your picture is making my mouth water! I am really looking forward to seeing your next post after having whetted my appetite with the 2 you have posted to date!! Thank you...Krum

momo_55grandma 9 months ago said:
Great post and love the recipe thanks high5

well_seasoned 8 months, 3 weeks ago said:
This recipe is a good example of why I joined this site. Adding figs to a savory dish is something I never would have thought of but now that I've read it sounds brilliant. Stepping out of my comfort zone into new and exciting territories. Thanks! I cannot wait to try it.

lor 2 months, 3 weeks ago said:
Oh my goodness... this recipe is one of my next to prepare. I am sooooooo taken with this recipe and after reading Lunasea's comments, my mouth is watering like Krumkake mentioned hers was. Very impressive recipe and 5+++++ all the way!!!

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Alterations

linda2230 10 months, 1 week ago said:
Good Morning!

I am adding this alteration because I did now indicate where to add the the figs (thanks Vickie).

Add the figs just after in step #7 after adding the chicken stock. I also noticed a couple of spelling errors, oops, sorry about that! :o)

I will be adding more recipes soon.

Take care and thank you all for your comments.

Judy