Easy Garam Masala Chicken With Spinach Recipes

GARAM MASALA CHICKEN

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).

EASY GARAM MASALA CHICKEN WITH SPINACH

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!

CHICKEN MASALA

Steps:

• Clean and wash chicken well. Drain completely so no water remains.
• Marinate with ginger garlic paste, turmeric, red chilli powder, salt, yogurt, chicken masala or garam masala.
• Cover & set aside for about 45 mins to 1 hour. It can also be left overnight in the refrigerator.
• Heat oil in a pan or pot. Saute cloves, cinnamon, cardamoms and bay leaf in hot oil for a min. You can also add curry leaves if you have.
• Next add in green chilies and onions. Saute them until the onions turn completely golden.
• Add ginger garlic paste and saute until the raw smell goes off.
• Pour the tomato puree. Then add salt, red chili powder and garam masala as well.
• Saute this very well until the mixture begins to leave the pan.
• At this stage you can also see oil getting separated from the mixture.
• Add marinated chicken and saute for 4 to 5 mins on a medium flame.
• Turn the flame to completely low and cook covered for 5 mins.
• Turn the chicken pieces and mix everything well. Add coriander leaves or mint leaves and give a stir.
• Cover the pan again and continue to cook on a low heat until chicken is completely cooked to soft and tender. Chicken gets cooked in its own moisture, so don't need to add water.
• Add half tsp more garam masala and chilli powder while cooking the tomato puree.
• Add little hot water or coconut milk to make a gravy. Cook until the gravy turns thick.
• Serve hot with steamed rice, roti, sliced onion wedges and lemon.

GARAM MASALA CHICKEN

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.