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Pete's Chicken Masala Stir-Fry

2 lbs boneless chicken breasts, chopped into 1-2 inch pieces
2 cups plain yogurt
2 Tbs lemon juice
1/2 Tbs garlic
1/2 Tbs ginger
2 Tbs chili powder
1 tsp thai chili paste
2 tsp cumin
1/2 tsp red pepper flakes

2 red peppers, chopped
1 tsp salt
1/2 teaspoon pepper
1 white onion, quartered then sliced
1 head of broccoli (just cut off the stem and separate by hand)

Combine yogurt, lemon juice, garlic, ginger, cumin, red pepper flakes, chili powder and paste. Marinate chicken in yogurt stuff for about an hour or two.

Stir fry veggies, with salt/pepper. (2tbs vegetable oil, crank up the heat. Fry and stir till the onions are soft and a little brown. You'll smell the flavors. Don't worry if it looks like a lot in the pan, the veggies will shrink as the water comes out of them.)

Add yogurt and chicken mixture, stir a bit wait till it bubbles then turn down the heat to low and leave to simmer 20 mins. Serve over rice and/or eat with pita bread. mmmm...

This is sort of a mix of Tikka and Masala... (you could also bbq the chicken by making kebobs) I add a lot of stir-fry veggies and simplify the cooking to use a wok or cast iron pan. Because I add so many veggies, this tends to steam them more than stir-fry.

Submitted by: Pete on May 25, 2010, 4:27 pm

This recipe is included in 2 recipe books.
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