Mr. Cyclist traveled to India and Thailand for work for 2 months, and when he came back, he was determined to make an authentic Indian dish. He made chicken masala, and it was packed with flavor.
Makes about 6 servings
- 10 chicken drumsticks
For the chicken marinade:
- 1 cup plain yogurt
- 1 Tbsp. fresh rosemary, chopped
- 1/4 c. Masala spice blend (cumin, cardamom, cinnamon, black pepper, nutmeg, clove)
For the rest:
- 1/2 red onion, chopped
- A few cloves of garlic, minced
- 1 shallot, minced
- 1-2 Tbsp. olive oil
- 2 jars of curry or masala simmer sauce (got ours from Trader Joe’s)
- 1 Tbsp. sugar
- 3 Yukon gold potatoes, cubed
- 1 cup green peas
- 1/2 of a bunch fresh chopped cilantro
- Marinate the chicken drumsticks in yogurt, rosemary, and masala spice blend for about 2-3 hours. Note: Recommend pulling the skin off of the drumsticks before marinating.
- Later, in a large saute pan, heat olive oil over medium heat. Add the chicken drumsticks with all of the marinade. Cook until lightly browned. Remove the drumsticks from the pan and set aside on a plate.
- Add the onion, garlic, shallot to the saute pan. Cook about 3-5 minutes.
- Add the chicken back to the pan along with the jarred simmer sauce and Tbsp. of sugar. Heat until simmering. Add the cubed potatoes. Reduce heat to medium-low. Simmer (barely simmering) for about 2 hours on low.
- Add the peas near the end. And then, stir in chopped fresh cilantro right before plating.
Serving tip: Prepare some brown rice near when you add the peas in (about 30 minutes before you are ready to eat). Serve on top of brown rice.
So, it is not totally authentic because we used some jar sauce, and added peas and potatoes. But, according to Mr. Cyclist the dish came out near perfect!