Garam Masala Chicken9 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“This is a wonderful light chicken dish. It adds a taste of exotic to an everyday meal. Quick and easy to make, and very tasty! I had it tonight and was wowed! This is the best light chicken dish I have ever had.” - by breezermom
Original recipe yields 4 servings
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
- Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Amount Per Serving (4 total)
- 158 cal
- 4.9 g
- 7.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"I think I'll stick to my regular Indian dishes. Having only the garam masala--and too much of it at that--made this a little bitter. I realize this is a light dish, but it still seemed to be missing..." See more something. Maybe basmati rice would help balance things."
"This was so easy to make and tasted great! I cut the chicken into cubes, used about 3 tsp garam masala, used a white onion instead of green onions, and also added peas like other reviewers. Then I s..." See moreerved it over white rice. Oh, and I also added some extra salt too. I found a pre-made garam masala spice at my local health food store in the bulk spice section and that is what I used. This was my first attempt at an Indian inspired dish and was very happy with the results! Will definitely make again!"
"Garam Masala is an Indian spice blend, there are several recipes for it on Allrecipes - it's also available commercially. I used a commercial variety. Although I don't think this is a very authentic..." See more Indian recipe, it' still very tasty. I think the author could have added that it should be served with basmati rice because it just doesn't make it alone. I made it just as written (but served it with rice), next time I'll add something to it - maybe green peas would be a good addition. Hubby gave it a 4 and I agree. It's a good way to use boneless chicken and is relatively low fat. I thought it was very, very good, but it's not "the best light chicken dish I ever had"."
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