Chicken Garam Masala

By Chef Travis Green, Dish, Lincoln, Nebraska

Serves 4

The many herbs add a complex flavor to this excellent Indian dish. Garam Masala, which means “hot spice,” is not actually a spice in itself, but a spice blend popular throughout India. Often added at the end of cooking so that the aroma is not lost, Garam Masala must be added in small quantities, lest it overpower the dish.

2 tablespoons vegetable oil
8-12 Smart Chicken boneless skin-on or skin-off thighs
2 tablespoons butter
2 yellow onions, sliced
3 whole cardamom
2 whole cloves
4 whole black peppercorns
1 teaspoon chili powder
1 tablespoon fresh garlic
1 tablespoon fresh ginger
1 14.5 ounce can diced tomatoes
1/2 cup white wine
1 pint cream
2 teaspoons sugar
2 teaspoons Garam Masala
1/4 fresh cilantro

In large deep skillet or Dutch oven heat oil over medium heat. Season chicken with salt. When the oil is hot, add the chicken thighs skin side down and brown, about 2-3 minutes per side. Remove chicken from the pan.

Heat butter in the same pan over medium heat. Add onion, cover pan and cook over medium-low heat until golden brown and caramelized, about 20 minutes. Add cardamom, cloves, sugar, peppercorn, chili powder, garlic and ginger. Cook for about 1 minute. Add diced tomatoes and white wine and let reduce. Add cream and bring to a boil.

Add the chicken thighs back to the pan, reduce heat to a simmer and let cook for about 45 minutes, or until sauce is slightly thickened. Turn off heat and stir in Garam Masala, then serve with rice and garnish with fresh cilantro.