Quick Chicken Masala

 Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Siri Daly

(Oxmoor House, 2018, $26.99) 

Chicken masala features bite-sized pieces of tender chicken marinated in a creamy red curry-like sauce and is usually served over rice. Interestingly, its origin is not entirely known, with both the UK and regions of India staking claims to its creation. Nevertheless, it’s a superbly flavorful dinner. While some may consider it mere take-out food, I’m here to prove that making it yourself can be effortless and much more delicious. Especially with my recipe, which has the word “quick” in its title…need I say more? Simplicity is good, but what makes this dish truly shine is the wonderful warmth and depth of flavor from all the spices. I guess the cream doesn’t hurt either, but with only a third cup for the entire dish, it’s practically guilt-free. Unless you eat all of it, which is possible, but even then, balance is the answer, am I right? Just run to India the next morning, and you’ll be fine.    

3 tbsp. unsalted butter

4 (7-ounce) boneless, skinless chicken breasts, cut into bite-sized pieces

1 small yellow onion, chopped

1 tbsp. minced garlic 

1 tbsp. finely chopped fresh ginger

1 tsp. garam masala

3/4 tsp. kosher salt

1/2 tsp. chili powder

1/4 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/4 tsp. cayenne pepper

2 tbsp. tomato paste

3/4 cup chicken broth

1 (14.5-oz.) can crushed tomatoes, undrained

1/3 cup heavy cream

1/2 cup fresh cilantro sprigs

Hot cooked jasmine rice

1) Melt 2 tbsp. of the butter in a large skillet over medium-high. Add the chicken and cook until well browned, about 4 minutes, turning once. Remove the chicken from the skillet and keep warm. 

2) Melt the remaining tbsp. of butter in the skillet. Add the onion, garlic, and ginger and cook, stirring often, until the onion begins to soften, about 3 minutes. Add the garam masala, salt, chili powder, turmeric, cinnamon, and cayenne pepper, and cook, stirring constantly, for 30 seconds. Stir in the tomato paste, and cook, stirring constantly, for 30 seconds. Stir in the broth, scraping to loosen the browned bits from the bottom of the skillet. Add the crushed tomatoes and the chicken to the skillet and bring to a simmer. Cover and reduce the heat to medium-low; cook until the chicken is cooked through, about 10 minutes. 

3) Remove from the heat and stir in the heavy cream. Sprinkle with the cilantro and serve over the rice. Serves 4.

Sip On This

SeaGlass offers elegantly fresh, bright, and flavorful wines from California’s Central Coast wine-growing region. For more info, visit seaglasswineco.com.

Overall Rating is the average score (out of 5) compiled by Style staff tasters. Ratings should be taken with a grain of salt, as we are by no means “experts”—just hard-working employees who enjoy imbibing.

SeaGlass Sauvignon Blanc

ABV: 13.9%

OVERALL RATING: 5

Tasting Notes: Clean and crisp with a slight tartness on the finish; pronounced aromas of lemon, lime, grapefruit, and fresh-cut grass; would pair well with a cheese plate, chicken, seafood pasta, or oysters 

Price: $9.99

Purchase: Target