Thursday, February 18, 2010

Chicken Masala

I love chicken tikka masala. Or butter chicken. I think those terms are synonymous; are they or am I crazy? Oh and did you see the Olympics mens snowboarding halfpipe last night? THAT was crazy. Crazy good! Just like this chicken.

Chicken Masala
Adapted from Bon Appetit Feb 2010

1/2 cup plain whole milk yogurt (I used Brown Cow)
1/8 cup coarsely chopped fresh Italian parsley
1 1/2 Tbsp extra-virgin olive oil
1/2 Tbsp garam masala
1 tsp coarse kosher salt
1 garlic clove, pressed
2 boneless skinless chicken thighs
1 small onion, cut into 1/4-inch thick slices

1. Mix yogurt, parsley, olive oil, garam masala, salt and garlic in a large plastic bag. Add chicken to marinade, close bag, and massage chicken so that the marinade covers each piece. Refrigerate at least 2 hours and up to 1 day.
2. Preheat oven to 400 F. Arrange onions in a thin layer on a large rimmed baking sheet to form a bed for the chicken. Top with chicken pieces in a single layer.
3. Roast chicken on top rack until cooked through and juices run clear, about 20 minutes. Serve chicken atop onion slices. Spoon pan juices around.

Serves 1

1 comment:

  1. This looks so tasty. I am going to try this per your recipe and let you know. Love you Alice...