Stuart's Spices

Prep time:
Cook time:
5 Ratings
With Jelly Glaze


  • 2 Chicken thighs or breasts, bone-in
  • Olive oil
  • 2 Tbsp. Stuart’s Spices Garam Masala
  • Apple jelly or apple or mango chutney, about ¼ cup
  • Salt free broth or water, about 2-4 Tbsp.


  1. Coat raw chicken on both sides with Garam Masala.
  2. Heat olive oil in a frying pan and brown chicken on both sides. Turn heat to low, cover pan and cook about 15-20 minutes until internal temperature is 165°F.
  3. Remove chicken from pan. Deglaze the pan with the broth, scraping up any browned bits. Stir in jelly or chutney, making a little sauce. Place chicken back in pan and stir, coating both sides of chicken, and heat through.
  4. Serve alone or over rice, topping with the sauce.