Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1/4 cup water
- Fresh cilantro leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the ginger and garlic paste and sauté for 1-2 minutes until fragrant.
3. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add the chopped tomato and cook for 2-3 minutes until the tomato has softened.
5. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
6. Add the chicken pieces and stir to coat with the spice mixture.
7. Add 1/4 cup of water and stir to combine.
8. Cover the skillet and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
9. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 80mg
Sodium: 300mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 2g
Protein: 28g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with any neutral oil such as canola or sunflower oil.
- Fresh ginger and garlic can be used instead of ginger and garlic paste.
Variations:
- Add diced bell peppers or carrots for extra flavor and nutrition.
- Use coconut milk instead of water for a creamier sauce.
- Add a teaspoon of garam masala for a more complex flavor.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- Adjust the amount of red chili powder to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Ginger Garlic Masala Chicken over a bed of rice or with naan bread on the side.
Garnishes:
Fresh cilantro leaves
Pairings:
- Basmati rice
- Naan bread
- Raita (yogurt dip)
Suggested side dishes:
- Roasted vegetables
- Cucumber salad
- Lentil soup
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the chicken is not cooked through, cover the skillet and cook for a few more minutes until done.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food history:
Masala is a term used in Indian cooking to describe a blend of spices used to flavor dishes. Ginger and garlic are commonly used in Indian cuisine and are believed to have numerous health benefits.
Flavor profiles:
The Ginger Garlic Masala Chicken has a bold and spicy flavor with a hint of sweetness from the caramelized onions and tomatoes.
Serving suggestions:
Serve the Ginger Garlic Masala Chicken with rice or naan bread for a complete meal.
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Region: Indian