Garam Masala Chicken
When my favorite spice company came out with Garam Masala, I went to my go-to site, allrecipes.com to find a recipe using it. This has been one of our favorites ever since. Except for Gem, who can’t tolerate anything spicy.
I adapted the recipe for my husband, eliminating the onion and yogurt. I also omitted any salt, since I rarely use it in any cooking.
This is a great recipe to use for leftover cooked chicken, both white and dark meat!
Tip: I keep my fresh ginger in the freezer, and when I need some, I grate it instead of mincing it. So much faster and easier!
Garam Masala Chicken
Garam masala is the secret ingredient for this spicy curry.
Servings 4
Ingredients
- 2 lb boneless, skinless, chicken breast
- 1½ cups onion optional
- 1/4 cup olive oil
- 2 cloves garlic, minced or pressed
- 1½ tsp ginger root, minced or grated
- 1 tbl curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp garam masala
- 1 can (15 oz) crushed or diced tomatoes
- ½ cup water
- ¼ cup fresh cilantro leaves
- 1 tbl lemon juice
- 1 cup plain yogurt optional
Directions
- Slice the chicken breasts into bite-sized pieces. Heat oil in large skillet over medium heat and cook chicken in batches until no longer pink. Remove from skillet and set aside, leaving any juices in the pan.
- Saute onions until soft. Add garlic, ginger, and spices to pan. Saute until fragrant. Add tomatoes and water. Stir till mixed. Return chicken to pan and stir, coating the chicken with the sauce. Cover and reduce heat to low, simmering for 10 minutes.
- Stir in cilantro, yogurt, and lemon juice. Serve with rice.