Here 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.
- 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.
In 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.