Chicken Masala

chicken masalaHere is my (insanely good) variation of my buddy Prashanth’s dish and Aarti’s South of the Border Prawn Masala, sans prawns.  I was impressed when Prashanth, who did not concern himself with specific measurements, just rattled off the ingredients to me from memory, assuming I would figure out how much of what goes where.  Last night, Mr. Cheese and I each poured a glass of wine; rice wine for him and red for me.  We turned on some Regina Specktor and began to cook. 

Chicken Masala 

  • 1 lb. chicken tenders, cut into bite size pieces
  • 2 Tablespoons olive oil
  • ½ red onion, small dice
  • 1 teaspoon garam masala
  • ½ cup heavy cream
  • 14 oz. can of diced tomatoes, unseasoned
  • 1 Tablespoon of tomato paste, unseasoned


  • 1 Tablespoon chopped garlic
  • 1 inch piece of ginger, minced
  • 2 Tablespoons of lemon juice
  • 1 teaspoon of turmeric 

How to Make It!

Combine the marinade ingredients in a bowl, then pour over the chicken tenders and refrigerate for at least 4 hours, preferably over night.  

cooking chicken masalaIn a large skillet, heat the olive oil over medium heat and brown the onions, then add the chicken.  Cook until all the liquid evaporates, and add the tomatoes including the liquid.  Bring to a bubble and let cook until most of that liquid reduces, about 10 minutes or so.  Add the masala, stirring well to combine, and slowly stir in the heavy cream.  Once the sauce begins to bubble, turn the heat down to low and let simmer for another 10-15 minutes.  We enjoyed this over a bed of saffron rice.  Serves 3-4. 


About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in chicken, indian cuisine, international cuisine, marinades, recipes, sauces and tagged , , , , . Bookmark the permalink.

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