More Great Recipes: Dinner | Indian | Lunch | Main Dish

TBC's Chicken Masala


User Avatar
Member since 2013

Serves 4 | Prep Time 20 | Cook Time 35

Ingredients

2 tablespoons grapeseed oil (located at most Whole Foods or use olive oil)
1 onion, finely chopped
2 tablespoons finely chopped garlic cloves
2 tablespoons finely chopped fresh ginger
3 green thai chiles, finely chopped
1 tablespoon coriander seeds
1 teaspoon fenugreek seeds (located at most Whole Foods or leave out)
1 1/2 tablespoon garam masala
1 1/2 teaspoon paprika
1 teaspoon turmeric
1 1/2 teaspoon salt
1 tablespoon tomato paste
1 pound chicken thighs, boneless (or bone in if you prefer)
2 cups tomatoes (canned, diced)
2 cups chopped potatoes
1/2 cup loosely packed fresh cilantro leaves
1 1/4 cups water


1. In a large sauce pan or skillet, heat oil over medium-high heat


2. Add garlic, onion, chilies, and ginger and suate for about 3 to 5 minutes


3. Add paprika, garam masala, tumeric, salt, fenugreek & coriander seeds and toast for 20 – 30 seconds, then add tomato paste and stir well.


4. Add chicken thighs, cook 2 minutes on each side, then turn and let cook another 2 minutes on each side.


5. Add tomatoes, stir well, add potatoes, stir well, add cilantro and water, and stir well


6. Bring to a boil, cover, reduce heat to low, and let cook, covered for 25 – 35 minutes until chicken is cooked through and tender.


7. Serve over Basmati rice or rice on the side. Enjoy!


Pairs Well With


Notes

A great tasting chicken dish! Wonderful Indian flavor!

A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11173 Downloads
FREE
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart