Chicken Masala

I was really apprehensive to even attempt this recipe; my husband and I are both pretty adventurous when it comes to trying new foods, but even we had only recently tried Indian food, at an actual Indian restaurant, for the first time. We absolutely loved it, of course, but when I came across this recipe, I didn't feel quite ready to attempt it myself, in my own kitchen. It sounded so good though, that I finally gave in, and with many mental disclaimers, gave it a shot. I adapted this recipe slightly from the Indian Butter Chicken I found on foodie crush, and it turned out FANTASTIC. One word of advice; don't be shy about the spices... I added a little less than what it called for because I was nervous mine would turn out a hot mess, but it was actually ever so slightly blander than we would have preferred. So spice away!!!

Chicken Masala

serves ~4

2 tbsp vegetable oil, divided

2 tbsp butter, divided

1 onion, diced

3 tsp garam masala (a mix of Indian spices that you can whip up yourself pretty quick)

1 tsp ground ginger

1 tsp chili powder

1 6-oz can tomato paste

1 C tomato sauce

1 bay leaf

2 C cream (or 1/2 and 1/2)

1 lb boneless chicken breasts, cut into 1-inch pieces

salt and pepper

1 C frozen peas, defrosted

lim and cilantro leaves for garnish

1. In a large, high-sided skillet, heat 1 tbsp oil over medium heat. Add 1 tbsp butter and onion and cook for 3-4 minutes or until onions are translucent.

2. Add garam masala, ground ginger, and chili powder and cook for 2 more minutes, stirring.

3. Stir in tomato paste, tomato sauce, and bay leaf and cook for 2 more minutes.

4. Add cream, bring to a boil, reduce to simmer, and cook for 5 minutes. {Now take a deep breath! This is the first moment you can really step away from the stove without fear of burning everything to a crisp!}

5. Season chicken with salt and pepper. Add remaining 1 tbsp oil and 1 tbsp butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes, until chicken is lightly browned on all sides.

6.Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.

7. Add peas and cook until peas are warmed through.

8. Serve over white rice and garnish with lime wedges and cilantro leaves.

Next time, I'll add more chili powder or cayenne pepper, because it was hardly spicy at all and we like it hot! Again, don't skimp on the garam masala, even though it seems pungent. I served this with a huge dollop of plain yogurt on the side to cut the spice. Enjoy!!!

(Note: This would probably be DELICIOUS as a vegetarian dish as well; just add whatever veggies you like best instead of chicken. I'm thinking mushrooms, broccoli... the options are endless!)