Holy deliciousness, Batman.
This recipe is AWESOME. Again, this was found on Eat, Live, Run, which is quickly becoming one of my new favorite blogs. And again, my future sister-in-law was the one who pointed this recipe out to me. DO NOT let the number of ingredients intimidate you! It is much easier than it looks and it is totally worth it.
On my continuing streak of doing nice things for my fiancé, I decided to try this recipe for him. His mother’s side of the family is originally from India, and he has a soft spot in his heart for Indian food. I left a few ingredients out of the original recipe, but here is the original if you are interested.
I have to start with a warning: this is SPICY! The main spice used, Garam Masala (which is a blend of spices most common in North India), is quite spicy. If you are not a big spice fan, make sure when you buy Garam Masala that you buy the mild flavor (although apparently McCormick's version is pretty tame), and make sure you follow the directions I give you to make it less spicy. Keep in mind, I did not lower the spices, so I am totally guessing here. If you REALLY hate spicy food, don’t make this.
Here's what you need...
Marinade:
2 boneless skinless chicken breasts, cut into cubes
1 cup of plain yogurt (don't use low fat!)
3-4 garlic cubes*
1 tbsp canola or vegetable oil
Juice of one lime
3/4 tsp of salt
1/4 tsp of pepper
1/4 tsp of cayenne pepper
1/4 tsp of garam masala
1/2 tsp of turmeric
1 inch piece of fresh ginger (I probably used less - ginger is REALLY strong)*
*If you do not have a food processor, substitute the fresh ginger and garlic cubes with 2 teaspoons each of garlic powder and ground ginger and whisk everything in a bowl.
If you DO have a food processor, blend all the ingredients except the chicken, then pour over the chicken in a ziplock bag and refrigerate, preferably overnight, but at least for a few hours.
For the sauce:
1 tbsp of canola or vegetable oil
1 yellow onion, chopped
3 cloves of garlic, diced
1 tbsp of fresh ginger, diced (I used less)
1 tbsp of garam masala*
1/2 tsp of cayenne pepper*
1 and 1/4 tsp of salt
1/4 tsp of pepper
28 oz. can of diced tomatoes
3/4 cup of half and half
*If you are not a huge spice fan, cut the garam masala down to 1/2 tbsp or even just 1 tsp, and cut the cayenne to 1/4 tsp or even cut it out.
You also need a cup of rice, I used brown rice. Cook according to the directions on the package.
Here is what you do...
1. Preheat your broiler and put the rack on the third shelf from the top.
2. Take out your chicken that has been sitting in the marinade overnight. Put your cubes on skewers. I used metal skewer, but wood skewers will work too - just make sure to put them in cold water for 30 minutes so they don't burn!!
3. Put your skewers with the chicken over an oven safe pan like so:
5. In the meantime, in a large pan heat the canola oil and throw in the garlic, onion and ginger. Sautee for about 5 minutes.
6. Then, throw in your garam masala, salt, pepper, and cayenne. Stir it around for another 30 seconds.
7. Put in your tomatoes (don't drain them!) and your half and half. Let it sit for about 10 minutes on medium heat stirring occasionally.
8. Make sure your rice is cooked.
9. Add the chicken to your sauce when it is done and let everything simmer together for another 10 minutes.
10. Pour your chicken/sauce mixture over your rice and ENJOY!!
I'm loving this recipe. The spice was intense, BUT, if you're into wine (I am, duh) drink a sweeter white wine - it will balance out the flavors. One of my absolute favorites (and it tends to be really cheap if you can find it at your local wine store) is a varietal called Gewürztraminer - it is from Austria and fantastic. Any brand will do!
Let me know how it turns out!
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