Garam Masala Chicken

A friend gave us some whole garam masala. We didn't know what to do with it until we found this recipe. I think right now this is my new favorite spice. Since it came whole I processed it in my blender. My husband laughed because after it was ground it looked like dirt, but it sure tastes better than dirt!

Garam Masala Chicken

1 tablespoon olive oil

4 (3 ounce) skinless, boneless chicken breast halves

1 bunch green onions, chopped

1 1/2 cups chopped tomatoes

1 teaspoon garlic salt

1/4 cup water

2 teaspoons garam masala, divided

Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir and season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.

Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes more.