Skillet Chicken Masala - America's Test Kitchen |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Haven't made this yet. Ingredients:
14 1/2 ounces diced tomatoes |
1 1/2 lbs chicken breasts (boneless and skinless, cut into 1-inch chunks) |
1 tablespoon vegetable oil |
1 onion, finely chopped |
1 tablespoon garam masala |
2 garlic cloves, minced |
2 teaspoons grated fresh ginger |
1/2 cup heavy cream |
1/4 cup chopped fresh cilantro |
Directions:
1. Pulse tomatoes in processor until coarsely ground.
2. Pat chicken dry with paper towels. Season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chicken until browned all over, about 5 minutes. Transfer to plate.
3. Add onion to empty skillet. Cook over medium until softened, about 5 minutes. Add garam masala, garlic and ginger. Cook until fragrant, about 30 seconds. Add tomatoes and bring to simmer. Lower heat to med-low, cover and cook until slightly thickened, about 3 minutes.
4. Stir in cream and browned chicken, along with any accumulated uices. Simmer until sauce is thickened, about 5 minutes. Stir in cilantro. Season with salt and pepper.
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