I love Indian food. There's something so exciting me about trying exotic flavors, especially when I know nothing raw or slimy is involved. I got this recipe off the Pioneer Woman's site, although it's not actually her recipe (it's Pastor Ryan's). This is comfort food, and I love how the colors all work together, especially with the turmeric rice and peas. This is not spicy or weird. My 3-year-old eats it. It's just plain yummy :)
2 chicken breasts
1/4 cup plain yogurt (or sour cream, or honestly, you can skip this altogether, although some Indian food purists would probably get mad at me for saying so)
1 Tbsp. butter
3/4 cup heavy cream
14 oz. can diced tomatoes
1/2 large onion
2 cloves garlic
1 inch chunk of fresh ginger
1 1/2 Tbsp. Garam Masala spice (found in the spice section with all the other bottles of spices). It's a mixture of cardamom, cinnamon, cloves, cumin, black pepper, and coriander.
Start by seasoning the chicken breasts with kosher salt. Then sprinkle both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. (This is the part I think you can skip if you like). Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. You want the chicken to get slightly blackened (not charred, like a burnt offering).
While the chicken is broiling, cut the onion into large chunks. In a large skillet, melt 1 Tbps. butter over medium-high heat, then add onions and sautee until they are slightly browned. Mince or press your garlic and ginger and add to the onions, along with about 1 1/2 tsp. of salt.
Next, add the Garam Masala spice and also hot chili peppers if you have opted to do this. (I have never added peppers, but I think I would like it). Add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan. Add about 1 1/2 tsp. sugar. Simmer for about 5 minutes. Add your heavy cream, and then add your cut-up pieces of broiled chicken. Serve over plain Basmati rice and top with cilantro if desired. Or you can make the turmeric rice with peas. It doesn't really taste any different, but it looks pretty :)
Turmeric Rice With Peas
2 cups Basmati rice
4 Tbsp. butter
1 tsp. salt
1 Tbsp. ground turmeric
4 cups water
1/2 cup (or more) of frozen peas
Add all ingredients except peas to a rice cooker. Turn on and walk away. When the rice is done, throw in the peas and close the lid. The steam will cook the peas and they will retain their lovely green hue.
Now you have a truly impressive dish!