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Fifth time and still enjoying it: Maya Kaimal's Indian Sauces
Joined: Dec 12, 2005
Posted to Thread #29629 at 5:10 pm on May 15, 2017
Marinate 1 to 1.5 lbs of boneless, skinless thigh pieces (1" cubes) in
1/4 Cup yogurt
1 TBL lemon juice
1 TBL olive oil
1 tsp Garam Masala spice
1 tsp kosher salt.
Marinate for a few hours up to 24 hours.
Sauté to cook (will not brown).
I usually sauté a few small onions, carrots, red peppers. Last time I added chunks of partially cooked garnet yams. Add the sautéed chicken back in plus the jarred sauce and let simmer.
Serve over rice, quinoa or couscous. Top with chopped cilantro, almonds (or peanuts) and a squeeze of lemon. (not sure how authentic that step is, but it add a brightness that we both like).
Our current favorite is Jalfrezi, but I've used the Butter sauce several times as well.
Price ranges from $3.99 to $5.99 depending on the whim of the store I'm in.
This chicken stays tender for DAYS, even when microwaved for lunch.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 29629. Fifth time and still enjoying it: Maya Kaimal's Indian Sauces [LINK] - MarilynFL - 5:10pm on 05/15/17 (0)