A Sarcastic Appetite


Easy Chicken Masala
February 7, 2010, 10:38 am
Filed under: Uncategorized

If I’ve planned accordingly, I love a dinner that I can throw together the night before and leave to marinate, thereby cutting the actual cooking time in half (at least). So of course I liked this “Easy Chicken Masala” recipe, courtesy of Bon Appétit, since it was actually absurdly easy; not only was the marinade a piece of cake to put together, but roasting the chicken the next night took all of three steps, one of which included preheating the oven.  My one tiny, tiny comment is that while the meat was flavorful and moist, it still needed a sauce. (I love me some condiments.) I didn’t have a cucumber, otherwise I would have used the rest of the yogurt to make some raita – maybe something along the lines of this little number. So keep that in mind if you like your sauces, too.

Easy Chicken Masala

Adapted from this Bon Appétit recipe. Serves 4-ish.

1 1/2 c. whole-milk yogurt

about 1/2 c. chopped cilantro

3 tbsp. olive oil

1 tbsp. + 1 tsp. garam masala

2 tsp. salt

2 garlic cloves, minced

zest of a lemon

lots of black pepper

1 4 lb. chicken – have the butcher cut it into 6-8 evenly sized pieces and remove the backbone. Alternatively, you could buy a bunch of bone-in breasts.

2 onions, thickly sliced

Mix the yogurt, cilantro, olive oil, garam masala, salt, garlic, lemon zest and pepper in a small bowl. Put the chicken pieces in one layer in a big 13 x 9″ baking dish; pour the marinade over, flip the pieces so they’re evenly coated, then cover with plastic wrap and leave overnight (or for at least 2 hours). Flip the pieces again and nestle them in the marinade if you can remember. Preheat the oven to 400ºF. Slice the onions and throw onto a large, rimmed baking sheet (like a cookie sheet). Toss with a bit of olive oil and salt. Add the chicken pieces one by one to the bed of onion slices; discard the remaining marinade. The recipe says to roast for about an hour, but mine were cooked through after about 45 minutes (after coming to room temperature beforehand), so check the chicken carefully – especially the breasts, which you definitely don’t want dry and overcooked. Serve with cucumber raita, if you’ve made it, and flatbread.

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