INGREDIENTS
| 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) |
DIRECTIONS:
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
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