EASY GARAM MASALA CHICKEN WITH SPINACH
This quick and easy garam masala chicken recipe makes for a tasty weeknight dinner. It's a lightened up version of classic butter chicken dish while still having a lot of flavor. Serve it with whole grain basmati rice for a healthy and wholesome meal. Makes 2 generous portions, or 4 lighter portions.
Provided by Elle
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Heat the olive oil in a wok or deep pan over medium heat to medium-high heat. Add the onions, garlic and ginger, along with the garam masala, curry powder, coriander, paprika, cayenne, salt, and pepper. Stir to combine and cook, stirring occasionally, until the onion softens.
- Add the cubed chicken breast and the tomato paste to the pan. Cook for a few minutes to brown the chicken a little. Stir in the diced tomatoes and chicken broth. Cover with a lid and simmer for 20 minutes over medium to medium-low heat.
- Add the coconut milk and mix to combine. Continue to cook on a low simmer for 10 minutes. Then add the spinach and cook for 1-2 minutes, until wilted. Garnish with freshly chopped cilantro and serve the garam masala chicken over whole grain basmati rice. Enjoy!
Nutrition Facts : Calories 504 kcal, ServingSize 1 serving
GARAM MASALA CHICKEN
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.
Provided by breezermom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- 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).
Nutrition Facts : Calories 157.6 calories, Carbohydrate 7.6 g, Cholesterol 49.3 mg, Fat 4.9 g, Fiber 2.6 g, Protein 21.4 g, SaturatedFat 0.8 g, Sodium 523.3 mg, Sugar 3.1 g
GARAM MASALA CHICKEN CURRY RECIPE
Tender pieces of chicken swim in a fragrant golden sauce perfumed by black pepper, cinnamon, cloves, cumin and coriander. If you make the curry ahead of time, and then warm it right before dinner, the flavors and aromas will have a chance to meld, producing a deep and resonantly rich flavor.
Provided by Jenny McGruther
Categories Dinner Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Warm the ghee in a Dutch oven over medium high heat. When it melts, toss in the chopped chicken. Sauté the chicken in the hot fat until it turns opaque, and then stir in the yellow onions. Turn down the heat to medium, and sprinkle the salt over the onions. Stir frequently and allow the onions to cook in the ghee until translucent, about 10 minutes.
- Stir in the garlic, ginger, turmeric, cayenne and garam masala. Continue stirring the spices into the chicken and onions until they're completely coated. Then stir in the diced tomatoes and coconut milk.
- Simmer the sauce over medium heat, stirring occasionally, until the chicken is fall-apart tender and the sauce thickens - about 20 minutes. Serve warm over rice with chopped cilantro.
Nutrition Facts : Calories 476 kcal, Carbohydrate 8 g, Protein 21 g, Fat 40 g, SaturatedFat 23 g, Cholesterol 124 mg, Sodium 880 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GARAM MASALA CHICKEN WITH GRILLED SPINACH AND CORN
Steps:
- Wash and dry chicken pieces. Coat with olive oil. Sprinkle with garam masala and rub spice into chicken pieces. Place in plastic bag and let stand in refrigerator at least 2 hours or overnight. Preheat grill to 350F. Place chicken pieces on higher level of grill, not on level directly above charcoal or burners. Close lid and cook 30-45 minutes, until skin is crispy and chicken is cooked through. Meanwhile, wash spinach leaves and shake off excess moisture. Place spinach leaves (with small amount of moisture still clinging to leaves) in a foil grilling bag and place directly over burner. Let steam about 10 minutes until throughly wilted. Remove from heat and place in food processor. Combine garam masala and oil and rub on ears of corn. Bring husks up and place on grill to cook 20 minutes, turning as necessary. Remove from grill, remove husks and let cool. Puree spinach with creme fraiche. Remove corn kernels from ears and add to puree. Season with salt and freshly ground pepper. Puree can be rewarmed or served at room temperature.
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!
Provided by breezermom
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 188.7, Fat 6.6, SaturatedFat 1.2, Cholesterol 75.5, Sodium 146, Carbohydrate 5.4, Fiber 1.7, Sugar 2.5, Protein 26.3
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