Last weekend I had the privilege to cook dinner for my entire family. Since hubby misses our favorite restaurant so much, I took liberty to prepare India’s common dish or might be UK’s national food now in competition with fish and chips. It was my 2nd time to cook this, however this time I was able to correctly identify and combine all intricate spices, it was smoky and gorgeously smelly!
In cooking this dish, you need most of the spices from the supermarket. These are Turmeric (for ginger-ish taste), Cumin and Cayenne Pepper (for barbeque-ish taste), Spanish Paprika (for degree of hotness) and Cinnamon (for awesome smell) without all enumerated spices it would not be taste anything like a masala.
- In a pan wait until butter melts then add a dash of cinnamon powder. Next, put in the chicken breast to fry with minced garlic and onions.
- In a separate bowl combined all the spices; add and mix it well with the chicken, when it looks half-cooked add the tomato paste and water. Wait until chicken gets tender.
- Then slowly add and mix natural yogurt to make the sauce a bit fluffy, add more Spanish paprika if you want it to be more spicy.
Now to balance everything, I also added an all vegetable dish; Potato and Mushroom Stir Fry out of remembering one of Kenny Roger’s side dishes. Apparently it didn’t taste much garlic-ish compare to KR’s version, but rather on a buttery and herby taste.
- Boil mini potatoes for at least 10 minutes, seasoned with salt and pepper.
- Saute minced garlic with butter, add the mushroom and wait until it looks roasted.
- Add the boiled potatoes and diced green bell pepper, seasoned again with basil and salt.
- Mix well and off to serve. You may add parmesan cheese for extra flavor.