Indian food may seem daunting to make at home, but it is actually one of the easiest as long as you have the right ingredients on hand. If not, pre-made mixes in your local grocery store (like how I used here) would totally help.
Since my first few tries at masala in general (which really is just blended spices), I found this recipe to be the easiest to follow. No need to marinate beforehand, and the sauce itself can be interchangeable with any protein you wish – from chicken to chickpeas to tofu.
Sauteed onion is the basis for legit everything worthwhile in life. I added not only garlic but finely minced ginger to the mix.
The chicken cubes get thrown in as well, stirring just enough to not brown the onions but also give the chicken a nice sear.
From there, the tomato sauce and spices were added. Bring it to a boil, then simmer for about 10 minutes.
As a reminder, there are some pre-mixed spices available likely at your local supermarket. You can opt to use those instead, but investing in these lovely ingredients would be the best option, I’m just sayin’.
After a bit of a simmer, gently mix in the heavy cream and see the beautifully vibrant color change. Give it a final taste if anything is missing, otherwise it should be ready to serve.
A homemade meal worthy of being on the same level as takeout Indian food. Yeah, I said it.
FRFR.
RECIPE INSPIRED BY Damn Delicious
—ingredients—
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
- salt and pepper, to taste
- 2 medium onions, diced
- 6 or so cloves garlic, minced
- 1 tablespoon freshly grated/chopped ginger
- 28 oz tomato sauce
- 1.5 teaspoons garam masala
- 1.5 teaspoons chili powder
- 1.5 teaspoons turmeric
- 1.5 teaspoons ground cumin
- 1/2 cup heavy cream
- handful chopped fresh cilantro leaves
—directions—
- In a large pot, heat vegetable oil on medium heat. Add the onions, cook for 5 or so minutes, then add the garlic and ginger. Add the chicken pieces and brown, while not allowing the onion to burn, about 5 minutes more.
- Add the tomato sauce and spices (garam masala, chili powder, tumeric, and cumin) and bring to a boil. Reduce to simmer and keep stirring for about 10 minutes, making sure nothing sticks to the bottom. Taste if any spices need to be adjusted.
- Stir in heavy cream for just about a minute then turn off heat.
- Serve atop rice of your choice and sprinkle with chopped cilantro
taleitalei 