Chicken Masala

By Chad Carns


1 lb chicken breast, cubed
4 T vegetable oil
1/2 c onion, chopped
3 garlic cloves, chopped
1 T ginger, chopped
1 cinnamon stick
1 T garam masala
1 t chili powder
2 T tomato paste
4 T yogurt
2 c water
1 T cilantro, chopped (garnish)





Brown chicken on each side in vegetable oil. Remove. Sauté onion, garlic and ginger for 3 minutes. Add spices. Stir in tomato paste. Add yogurt, one tablespoon at a time. Add water. Simmer for 20 minutes. Add chicken. Garnish with cilantro.

TGB Tip: Try Riesling with spicy dishes as it has less alcohol and a hint of sweetness to soothe the burn.

Chicken Masala
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level3
Time 7
Impress Your Date7

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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