I love all kinds of foods. The more ethnic the better. And I am no Pioneer Woman but I love to cook great food. So, last month I made my first authentic Indian dish and posted about it on Facebook. I got a lot of questions about it and even a suspicious side eye from one of my foodie buddies because I didn’t have a picture to back it up. So now I am posting my recipe with pictures.
To make this dish, first you need two or more (depending on who you are serving) boneless chicken breasts. I seasoned mine with a little garlic and pepper and placed in a hot skillet to cook.
When almost completely cooked, I cut the chicken into cubes and let cook for a few more minutes. Mine got a litter browner than I wanted it this time but that’s what you get for cooking and taking pictures at the same time.
I added chopped green bell pepper and onions to the cubes chicken and stir-fried briefly. You want your onion and pepper to not get soft and stay a bit crunchy and fresh for your dish.
I didn’t add onion to my dish the first time I made it because I made onion chutney from an online recipe instead. I highly recommend it.
Then I added the Patak’s Tikka Masala Curry to my chicken and started to boil my Mahatma Basmati rice on the side.
The preparation and cook time takes no more than 30 minutes but if you make your own homemade onion curry, then you will add another 10 minutes.
To add to your dish to make it even more authentic, get plain or garlic naan bread and some extra spicy hot sauce (if you like things hot) to add on top.