Ingredients

Ingredients included in organic Indian flavor packs:

• Organic cumin seeds
• Organic turmeric powder
• Organic coriander powder
• Organic cumin powder
• Organic cayenne powder
• Organic garam masala (ground coriander seeds, cinnamon, cloves, black pepper, green cardamom, cumin, bay leaves)

Ingredients you will need from your local grocer:

For marinating chicken:

• 1 lb. boneless, skinless, chicken breasts (2-3 breasts halved)
• 1/3 cup plain whole milk yogurt
• 2 tbsp. cooking oil
• 1 1/2 tbsp. lime juice
• 2 tsp. garlic powder
• 1/2 tsp. salt to taste

For masala sauce:

• 3 tbsp. cooking oil
• 1 cup finely chopped and minced onions
• 2 cups canned tomato puree
• 1 tsp. ginger powder
• 1 tsp. garlic powder
• 2/3 cup heavy cream or half-and-half (optional)
• 1 tsp. salt to taste
• 3/4 cup water (enough to thicken sauce)
• 1/2 cup cilantro (optional)

Cooking Directions

Follow instructions inside organic Indian flavor pack to prep and marinate chicken, cover and set aside for 30 minutes.

1. Heat oil in a large pan on medium heat, add cumin seeds. Stir-fry for 30 seconds.
2. Add onions and fry until they are brown and slightly caramelized.
3. Add turmeric powder, stir for 10 seconds.
4. Add ginger powder and garlic powder, stir 30 seconds.
5. Add cumin powder, stir, add coriander powder, stir to release fragrant aromas.
6. Add tomato puree and cayenne, cook 5-6 minutes until oil separates.
7. Add water, salt, and heavy cream (optional), and bring the sauce to a boil.
8. Reduce heat to gently simmer the sauce uncovered, until thickened slightly, stirring occasionally.

Follow instructions inside organic Indian flavor pack to cook chicken on grill or skillet. CAUTION: Ensure chicken is cooked to 165° F for at least 15 seconds.

1. Add cooked chicken to simmering sauce and continue to gently simmer, stirring occasionally 10-15 minutes. Add little water if the sauce becomes too thick.
2. Stir in garam masala and simmer 2-3 minutes.
3. Remove pan from heat, season with more salt and some cayenne if needed.
4. Garnish with chopped cilantro (optional).

Serve hot over bed of long-grained rice or with naan bread.