Wednesday, November 13, 2013

Chicken Masala Recipe

Hey hey! It's time for your weekly dose of Food That Doesn't Photograph Well, But Tastes Pretty Darn Good, with your hosts, the Cupitts. Sidenote: The man hands are those of my husband.

Today we're giving a nod to our Indian adopters. Shout out! Where are you?! Today we're cooking Chicken Masala, the slacker way. You should totally know how to cook authentically from a native friend if you are able. But on weeknights, you need a quick fix to get the job done. So let's get started. First, cook up some chicken. I used thighs and baked at 400 for 40 minutes, covered, then uncovered and got them a little brown. Then just chop it up. Or if you want you can just grab a rotisserie chicken at the store and tear it up.

Next it gets good! Cover the bottom of your skillet with olive oil and get that heating. Add two heaping spoonfuls of minced garlic, minced ginger and sautee for about a minute. Then add two heaping spoons of garam masala.

Add a can of tomato sauce.

Then you get your Thanksgiving onions. Yes, these.

Crunch up about 2 handfuls in the onions and drop them in the mix. Add the chicken in too, and then remove from heat. Let cool for about 5 minutes.

This is my favorite part. Now that it's a tad cooler you can add a giant dollop of greek yogurt.

Serve over rice with some naan bread for dipping. I get this stuff in the freezer section at my regular grocery store and it's delicious.

That's that. Surprisingly quick and awesome dinner. This is very similar to Ethiopian doro wot, so Ethiopian peeps, it might be a great thing to try. Let me know if you try it!

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