Instructions
- Step 1: Mix the marinade Blend the ginger and garlic on high speed until you have a paste. Mix the yogurt, one tablespoon of ginger-garlic paste, one teaspoon of red chili powder, one teaspoon of garam masala powder, a squeeze of lemon juice, and salt.
- TIP: Add chicken Beef, lamb, or fish can be substituted for chicken.
- Step 2: Marinate Put the chicken in a large bowl and pour the yogurt mixture over it. Add the vegetable or mustard oil, and mix well. Cover the bowl with plastic wrap and let the chicken marinate for four to five hours in the refrigerator.
- Step 3: Make the spice mixture In a separate bowl, mix the remaining ginger-garlic paste and garam masala powder. Add the cumin, coriander, turmeric, and cayenne. Set this spice mixture aside.
- Step 4: Cook the onions Pour the olive oil in to the skillet and turn the heat to medium. When the oil is hot but not smoking, add the onions, stirring them for five to eight minutes until they turn translucent.
- Step 5: Cook onions and tomato Add the spice mixture, stirring it into the onions. Stir in the tomato for 30 seconds; then add in the water and tomato sauce. Bring the mix to a gentle simmer for 20 minutes, stirring often. Add salt to taste.
- Step 6: Add chicken Add the marinated chicken to the sauce in the skillet and mix well. Simmer for 15 to 20 minutes, or until the chicken is completely cooked through, stirring every few minutes. Remove from heat and serve with rice and roti.
- FACT: In Hindi, “masala” literally means “spices.”
You Will Need
- 1 tbsp. grated ginger
- 2 tbsp. chopped garlic
- 1 c. Greek yogurt
- strained
- 1 tsp. red chili powder
- 2 tsp. garam masala
- divided
- Fresh lemon juice
- 1 tsp. salt
- 1 lb. boneless chicken breast
- cut in small pieces
- 1 tsp. vegetable or mustard oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
- 2 tbsp. olive oil
- 2 medium onions
- diced
- 2 large tomatoes
- diced
- 1/2 c. water
- 1 tsp. tomato sauce
- Blender or food processor
- Heavy skillet
- Beef
- lamb
- or fish (optional)
- Rice and roti (optional)
