Chicken Masala and Sauvignon Blanc
Our Sauvignon Blanc’s bright, citrusy flavors complement the spices in the masala, creating a balanced pairing.
Ingredients
For the Chicken Marinade:
- ¼ cup vegetable oil
- 1 lb skinless chicken bite-sized pieces (or chickpeas for veg. substitution)
- 1 cup plain yogurt
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tbsp minced jalapeno pepper optional
- ½ tsp of salt
For the Sauce:
- 4 tbsp butter
- 2 small white onions or 1 large onion finely diced
- 1 tbsp garlic finely grated
- 1 tbsp ginger finely grated
- 1 tsp garam masala
- 2 tsp teaspoons ground cumin
- 1 tsp turmeric powder
- 1 can 156 ml tomato paste
- ½ tsp salt
- 1 1/4 cups heavy Greek yogurt 9% or 11%
- 1 tsp brown sugar
- ½ cup water
Instructions
- Combine all chicken marinade ingredients, except oil, into a bowl, mix, let stand 20 min.
- In a heavy deep cast iron pan heat oil.
- Once the oil is hot pour chicken and marinade into oil and cook for 3 min per side. Moving it around to keep it from sticking. After 6 to 8 minutes, remove from pan and set aside. It won’t be fully cooked at this point. It will finish cooking in the sauce during the next steps.
- After removing the chicken from the pan, add butter, onions, and garlic and cook till soft.
- Add spices, jalapeno and tomato paste into the pan and cook 2 min while stirring.
- Add yogurt, chicken mixture, and brown sugar to the pan and cook for about 10 to 15 min. Add water as and if needed to reach your desired sauce consistency. The sauce should be nice and creamy.
- Serve with basmati rice and Iron Hub Sauvignon Blanc.