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I fell in love with Indian food while living in Seattle. Not only was I completely taken with the flavors, textures, and spices, but my favorite Indian restaurant was also the setting of some of my fondest memories with friends and family. Great things happen over a cup of chai :)
My husband and I still make a point of going to that Indian restaurant every time we go back to Seattle. The food, the service, the atmosphere – there’s nothing like it. But now that we live in Montana, where Indian food is nonexistent, I’ve learned to make a mean assortment of Indian dishes to satiate my Indian cravings til the next time we can go out for the real stuff.
This is one of my favs. Easy, quick (don’t let the long ingredients fool you), and totally hits the spot :)
*If you’re looking to make this recipe a little less “meaty,” a try only using two medium chicken breasts and adding in one red pepper chopped, two medium potatoes, peeled and cubed, and a can of garbanzo beans. It works really nicely in this dish and makes it about more than the chicken :)
2/3 cup plain yogurt
1/2 cup ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
1/4 tsp ground cardamon
1 tsp garlic powder
1 14 oz can chopped tomatoes
2 1/4 lb chicken breast, cubed
6 tbsp butter
1 tbsp vegetable oil
1 large onion, sliced
1 tsp fresh grated ginger root
1 green chili, chopped (thai if you can find them, serrano is a good option too)
2 tbsp chopped fresh cilantro
4 tbsp light cream
serve over basmati rice
1) Combine almonds, chili powder, bay leaves, cloves, cinnamon, garam masala, cardamon, garlic powder, salt, and pepper in a small bowl. Mix well.
2) Add yogurt to spice-almond mixture and mix in tomatoes.
3) Add chicken to yogurt-spice-tomato mixture. Mix well and set aside.
4) Melt butter and oil together over medium heat in medium dutch oven. Add onion, ginger, and chili and saute together 3-5 minutes.
5) Add chicken and sauce to onions and cook 7-10 minutes, stirring occasionally.
6) Stir in fresh cilantro and cream. Cook another 5 minutes until chicken is done. Serve over basmati rice.