The Recipes

Indian Chicken

I was inspired tonight by Chicken Tikka Masala.  But, given that even that dish isn't true Indian food, I didn't feel bad at all about tweaking the recipe.

Indian Chicken


- 1 large chicken breast (or 2 thighs), cut into bite-size pieces
- 1 14.5-oz. can of tomato sauce
- 1 T. of tomato paste
- 2 garlic cloves, minced
- 1/2 tsp. of ground ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. cardamom
- pinch of black pepper corns
- healthy pinch each of cumin, coriander, and fennel seeds
- 1/4 a yellow onion, roughly diced
- 1/4 c. brown rice
- olive oil
- salt

Start your rice cooking: Generally 2 parts water to one part rice.  Bring it to a boil, and if you are using brown rice, it will need to cook for 40-45 minutes or until the liquid is absorbed.

Toast the whole spices (coriander, cumin, fennel, and peppercorns) in a dry sautee pan.  Once they are fragrant, transfer them to a mortar and pestle and combine them with .

Heat the oil in a sautee pan.  Add the spices to the oil so that they sizzle and pop.  After 1-2 minutes, add the pieces of chicken to the spiced oil.  Cook the chicken until it is brown on all sides.  Remove it from the skillet and set aside.

Add the onion to the sautee pan and season it with salt and pepper.  Let it cook for 6-7 minutes, then add in the garlic and cook for a minute longer.  Add the tomato paste to the pan and stir it to wake it up.  Add in the tomato sauce and season with salt and pepper.  Let it heat through, then transfer the sauce to a food processor and puree until smooth.  Return the sauce and chicken to the pan and simmer for another 8-10 minutes.

Plate a scoop of rice and pour the chicken mixture alongside.  Garnish with the fresh cilantro.