Ingredients with Measurements:
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt, to taste
- 1 tbsp lemon juice
- 1 tbsp chopped fresh cilantro
Special equipment needed:
- Large skillet or wok
- Spatula
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté until it turns golden brown.
3. Add the ginger and garlic paste and sauté for another minute.
4. Add the cumin, coriander, turmeric, and red chili powder and sauté for another minute.
5. Add the chicken pieces and stir well to coat with the spice mixture.
6. Add salt to taste and continue cooking until the chicken is cooked through, about 10-12 minutes.
7. Add the garam masala powder and stir well.
8. Remove from heat and add the lemon juice and chopped cilantro.
9. Serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Vegetable oil can be substituted with ghee or coconut oil.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and nutrition.
- Use different types of meat or vegetables for variety.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Use fresh spices for the best flavor.
- 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 in a bowl with rice or naan on the side.
Garnishes:
Garnish with fresh cilantro leaves.
Pairings:
Pair with a side of roasted vegetables or a salad.
Suggested side dishes:
- Rice
- Naan
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until it reaches an internal temperature of 165°F.
- If the dish is too spicy, add more lemon juice or serve with a side of plain yogurt to cool down the heat.
Food safety advice:
- Always wash your hands and cooking utensils before and after handling raw meat.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lavangi Masala is a popular Indian dish that originated in the northern region of India.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with rice or naan.
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Region: Indian