Masala Chicken and Chickpeas

By Kay Chun

Updated September 9, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
40 min
Rating
5(15)
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Ground chicken is a weeknight time saver, and a quick simmer in tomato sauce keeps the meat juicy and tender. This recipe begins with blooming cumin seeds in oil, so that the heady spice infuses the dish. Using a food processor to purée the cilantro with the yogurt is the best way to extract all of the herb’s bright herbaceous flavor. But if you don’t feel like breaking out an appliance, finely chopping it by hand works as well. (The flavor will just be less intense.) A final drizzle of tangy yogurt sauce cools the spices, while a squeeze of fresh lime juice instantly brightens the meal.

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Ingredients

Yield:4 servings

  • ½ cup plain whole milk Greek yogurt

  • 1 cup loosely-packed, coarsely-chopped cilantro leaves and tender stems, plus 2 tablespoons finely chopped, divided 

  • 3 tablespoons water

  • Salt and black pepper

  • 2 tablespoons neutral oil, such as safflower, divided

  • 1 tablespoon unsalted butter

  • ¾ teaspoon cumin seeds

  • 1 cup finely chopped onion (from ½ onion)

  • 3 garlic cloves, minced

  • 1 tablespoon minced ginger

  • 1 teaspoon garam masala

  • ½ teaspoon kashmiri chile powder (or ¼ teaspoon cayenne plus ¼ teaspoon sweet paprika)

  • 1 large tomato, diced

  • 1 pound ground chicken, preferably dark meat 

  • ½ cup canned chickpeas, rinsed and drained

  • 4 ounces baby spinach, coarsely chopped (about 4 cups)

  • Cooked basmati rice and lime wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

30 grams carbs; 84 milligrams cholesterol; 369 calories; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 3 grams fiber; 787 milligrams sodium; 33 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, combine yogurt, the coarsely chopped cilantro and water and purée, scraping down the sides and bottom of the bowl, until smooth. (If you don’t want to use a food processor, finely chop the cilantro leaves and stems by hand. Add the chopped herbs to a small bowl with the yogurt and water and stir until smooth.) Season with salt and pepper. 

  2. Step 2

    In a 12-inch nonstick skillet, combine 1 tablespoon of the oil and butter over medium heat and cook until butter melts.  Add cumin seeds and stir until fragrant, about 30 seconds. Add onion, season with salt and pepper and cook, stirring occasionally, until lightly golden, 5 minutes. Add the remaining 1 tablespoon oil, garlic, ginger, garam masala and chile powder and cook, stirring, until the spices are fragrant, about 1 minute. Add tomato and cook, stirring, until tomato breaks down and mixture is saucy, 3 minutes. Add chicken, season with salt and pepper and cook, stirring and breaking up the meat until it is crumbly, about 3 minutes. Add chickpeas and cook, stirring occasionally, until chicken is cooked through, 2 minutes longer. Stir in spinach and the finely chopped cilantro until spinach is wilted. 

  3. Step 3

    To serve, divide chicken mixture among bowls over rice. Drizzle with the cilantro yogurt and serve with lime wedges for squeezing over.

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Ratings

5 out of 5
15 user ratings
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Comments

chelsea

Made as written and thought it was lovely. I think a can of whole tomatoes would work well in winter.

Jen

I made this, with modifications for what I had on hand: 20 ounces ground turkey, 1 can chickpeas, kale instead of spinach, served over roasted butternut squash. I also added a bit of tomato paste. It was tasty! I think it would be great over a baked sweet potato or turned into a soup, too.

Jill F

Loved this dish as written!

C

In step 2 it says to add the remaining garlic. Was some of the garlic intended for the cilantro sauce?

WC

It says remaining oil, then the garlic.

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