Garam Masala Chicken

"This is delicious! It is a low fat recipe, without the low fat taste. The exotic spices of garam masala make this dish excellent to serve at any time. I cut the chicken breasts up so that the meat can absorb the wonderful spices easier. This is fabulous!"
 
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photo by Bayhill photo by Bayhill
photo by Bayhill
photo by Umm A. photo by Umm A.
photo by FLKeysJen photo by FLKeysJen
photo by Annacia photo by Annacia
photo by morgainegeiser photo by morgainegeiser
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Heat oil in skillet on medium-high heat. Cook chicken 3 minutes or until lightly browned. Turn chicken. Add green onions. Cook and stir onions 2 minutes longer.
  • Stir in tomatoes, garlic salt and water. Sprinkle 1 1/2 teaspoons of the garam masala over chicken and vegetables. Bring to boil. Reduce heat,cover and simmer 10 minutes, stirring occasionally or until chicken and vegetables are tender.
  • Stir remaining 1/2 teaspoon Garam Masala into skillet. Bring to a boil. Reduce heat. Cook 5 minutes longer, stirring occasionally.

Questions & Replies

  1. Hi, I haven't used this spice before. Is it a hot spice or pretty mild?
     
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Reviews

  1. This was super easy and so tasty! I used the Fit and Lean chicken breasts because they cook so fast! I used grape tomatoes and just halved them they made quite a presentation so brilliant and tasty because of the shorter cook time. The green onions were pretty too! I have to say the aroma in the house was unbelievable! I used to live in Saudi Arabia and it reminds me of some of the traditional food I ate while there. Mmmm good!
     
  2. This was a pleasant surprise. I have never used Garam Masala before. What a treat. My dh & I enjoyed this spicy dish very much. I served it over top of recipe #117468. It was a perfect blending of flavors. Thanks for sharing this quick and easy to make recipe. Made for my Pac Baby :)
     
  3. This was a yummy, easy recipe! I served it over quinoa. My DH, who is usually easily overwhelmed by Garam Masala, loved it. I thought it was pretty good. Probably will make it again! Thanks!
     
  4. This is a great tasting health one thanks for posting. I added zuccini and onions to it just to get more out of the pot and it was still great. I served it over pasta but I think it would be great over rice too.
     
  5. This was quick and easy and we loved it!
     
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Tweaks

  1. Found this recipe looking for a quick and easy way to use garam masala. It has quickly become my new weeknight go-to meal. DH and I were never fond of tomatoes, but they are our new favorite fruit because of this recipe! I used canned whole tomatoes, and use the food processor to chop them finely as we do not like large chunks. I use nearly double the amount of tomatoes called for and substitute juice from the can for the water. I also use an extra half teaspoon of garam masala because we love it so. I make naan bread (perfect for sopping up the delicious sauce), saffron rice or potato samosas to go with this dish.
     
  2. I used two red onions, and instead of garlic salt I used 5 cloves of chopped garlic, instead of 2 teaspoon of garam malasa I used 4 and Himalayan pink salt, just minor tweaking.
     
  3. I can see why this recipe has so many five star reviews - delicious and done in 20 minutes! I used wine instead of water, and stirred in a cornstarch paste at the very end to thicken the sauce. Served with whole wheat pearl couscous. Yum!
     

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