I really enjoy Indian food. While I’m sure this recipe stands as a little less than authentic, it was perfect for a week-night meal. Even the kiddos were participants, and though I think it tested the limits of their palate, they moped up their portions with flat bread.

I do want to note that I basically used 3/4 of each spice measuring. Meaning that if the recipe called for 1 tsp. I used a little bit less. This worked well for us, and next time I will also be sure to use a little bit less ginger. I sort of went wild and I think I used more than the recipe called for. Another addition I will make next time is that of heavy cream. I’d add no more than 2-3 tbsps. but I think it would play out well in this combination.

Last but not least, I wouldn’t serve this meal without the yogurt. It was absolutely the perfect add-in. My boys could add in as much or as little as they liked, and it makes the dish even creamier.

I hope your Wednesday is a good one!

XX, Megan

Ingredients

1 (2 1/2″) piece ginger, peeled

4 garlic cloves, peeled

1/2 medium yellow onion

1 1/2 pounds boneless skinless chicken breasts (about 3 breasts), cut into 1: cubes

2 teaspoons kosher salt, plus more to taste

3/4 teaspoon freshly ground black pepper, divided, plus more to taste

2 1/2 teaspoons garam masala, divided

2 tablespoons vegetable oil (or use olive oil)

2 tablespoons unsalted butter

1 tablespoon tomato paste

1 1/2 teaspoon turmeric

1/8-1/4 cayenne pepper

1 (28 ounce) can crushed tomatoes

1 (10 ounce) package frozen peas, thawed

1/2 cup plain full-fat or low-fat yogurt (not Greek)

1 tablespoon fresh lemon juice

1/4 cup fresh cilantro

Naan (Indian flatbread; for serving)

Using a hand immersion blender or another food processor, pulse ginger and garlic until finely chopped. Add onion and pulse again until finely chopped.

Toss chicken with 1 tsp. salt, 1/2 tsp. pepper, 1 tsp garam masala in a medium bowl.

Heat oil over high heat in a large skillet (at least 12″ in diameter). Add chicken and cook, tossing occasionally, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a clean medium bowl.

Heat same skillet over medium-high and add butter, chopped onion mixture, and 1/2 tsp salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add tomato paste, turmeric, cayenne, and remaining 1 tsp. garam masala and cook, stirring constantly, about 30 seconds. Add tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return chicken to pan, add peas, and cook, stirring occasionally, until warmed through, about 1 minute more.

Remove from heat and stir in yogurt and lemon juice.

This recipe was taken from Epicurious.com.