I've seen a few of the TV Chefs cook with a spice called "Garam Masala" when making Indian cuisine and decided I had to give it a try myself since I am a fan of Indian food of late. I tested the waters with Garam Masala by making simple rice dishes from the side of the bottle to get an understanding of the flavor profile it would bring to dishes. Warm and slightly spicy with the key flavors being cinnamon and coriander with some others I can't quite identify. (I read somewhere that there are probably as many versions of Garam Masala as there are grandmothers in northern India...go find a blend you like and stick with it).
Cost Plus Imports is a great source for finding hard to find or unusual spices. Such is the place I found the Garam Masala I used for this recipe.
Garam Masala Chicken
- 4 large chicken breasts, skin removed
- 1 T + 1t Garam Masala
- 1 t salt
- 1 onion coarse chopped
- 1 red bell pepper coarsely chopped
- 1 14.5 oz can diced tomatoes
Sprinkle 1 T Garam Masala over the chicken breasts. Set aside in glass dish and cover with plastic wrap to marinate for 30 minutes.
Heat large oven proof skillet over med-high heat. Add some vegetable oil to lightly coat bottom of pan. add chicken breasts. Sear for about 5 minutes then turn over to other side. Add veggies and canned tomatoes. Sprinkle remaining 1t Garam Masala over the veggies. Cover and put in a 375F oven for 30 minutes. Serve the veggies over steamed rice on the side of your plated chicken breast.