Adapted from Milk Street.
- 1.5 pounds boneless, skinless chicken thighs, cut into 2 inch chunks (bone-in would also work, but would need more cooking time)
- 2.5 teaspoons kosher salt, divided
- 3/4 teaspoon freshly grated black pepper, divided
- 3 tablespoons salted butter
- 4 bunches scallions (2 bunches are plenty) thinly sliced, white and green parts used separately
- 2 tablespoons tomato paste
- 1 tablespoon garam masala (I usually omit this or use just a pinch)
- 1.5 teaspoons ground cardamom (I omit this – too strong of a flavor for me)
- 1 teaspoon ground turmeric
- 2 (15-ounce) cans cannellini beans, drained, liquid reserved
- 1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
- 2 teaspoons grated lime zest
- 1/4 cup lime juice (approximately 2 limes)
- Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
- In a large pot over medium-high, melt the butter.
- Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
- Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, until fragrant, 30 to 60 seconds.
- Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
- Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.
Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.