Indian food is hard to make, right?
They key is in the masala.
Masala is an amazing thing. Well, several amazing things. If you go to an Indian market, you’ll find that just about everything has a masala. Basically, masala is a combination of spices used for specific foods. Chicken, lamb, fish, vegetable, they all have different kinds of masalas.
The other day I got home not knowing what to eat, but I had some chicken in the fridge. I wanted to put something together for you all that was easy, delicious, and a little exotic. I checked the pantry and found some Butter Chicken Masala.
I didn’t use everything the masala asks for in preparing the sauce. Usually there’s cream involved (the box of this one actually asked for milk and cream), and in this case you’d use butter if you wanted to do it authentically. Even without those things, you can still make a really delicious, exotic piece of chicken. Here’s how:
- 1/3 yellow onion chopped finely
- 3 cloves garlic diced
- 1 chicken breast cubed
- about 1 tbsp oil
- butter chicken masala
- 1/3 c water (thereabouts)
- squirt of lemon juice
- Mix the water, lemon juice, and the masala powder in a bowl. Mix it well enough that there’s no clumps.
- Add the chicken and mix it all together. Set it to the side to prepare the rest.
- Heat the oil in a skillet, and when it’s hot dump in the onion and garlic. Cook until the onions are soft and golden brown.
- Add the chicken masala mixture to the onions and garlic.
- Cook on medium heat for about 15 minutes or until the chicken is cooked fully. Add a few tablespoons of water if it starts to cook out too much. You want it a little thick but not completely waterless.
I had mine over a good-sized bed of baby spinach, and it was really delicious. I normally would have used lentils also (chicken over lentils over spinach), but I didn’t want any more legumes that day.