Chicken Makahani~Vegetarian Style

I began the week with a requested recipe so let's keep the theme rolling. Shall we?

At the beginning of this blog one of my fellow bank employees had suggested that I should try to figure out Chicken Makahani, her fav Indian dish. Let's get something straight-I've never eaten "indian" food before tonight.I needed to do some research and actually find out what this dish was and how to make it. One of the key ingredients is garam masala-a mixture of at least 9 spices. While I was unsuccessful at acquiring garam masala I did create a mixture of my own that utilizing the key spices in this particular ingredient capture the flavor. I often try to stick with what we keep in the cupboards buying only essential exotic ingredients so hopefully you only have to pick up a few of these spices mentioned below. While cooking this dish the house smelled utterly amazing. Sweet, spicy and shall I say a tad like Skyline Chili?

This recipe serves 3-4 people

What you need:

1 cup yellow onion, chopped
2 tablespoons canola oil
1 teaspoon minced garlic
2 teaspoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cumin
10.75 oz can condensed tomato soup
15 oz can chickpeas
1/2 cup 2% milk
1 cup cubed baby potatoes(the little bitty red kind)

the improv'd garam masala mixture, I made just enough for this recipe, bear with it. Mix in a small dish:
a shake of cumin
a shake of black pepper
a shake of chili powder
a shake of cinnamon
a shake of nutmeg
a shake of ground cloves

What does a "shake" mean? For me, it means I need to see it in the bowl, I need to see it on top of the other spices. This creates 2 teaspoons. Don't be afraid, although do consider going spare on the ground cloves.

Rice cooked, I went with long grain white


What to do:

1. Heat oil in large pan on stovetop, add onion and garlic to heated oil. Stir frequently until onion begins to brown.

2. Stir in all the spices, stirring frequently for 1 to 2 minutes.

3. Begin adding soup, drained chickpeas and boiled potatoes. Slow stir in milk, adding a little at a time until all is added. Let this sauce simmer for about 5 minutes.

4. Serve over rice.

Oh how I loved this recipe! While eating I even declared this may be my favorite recipe to date. It's a filling meal, meatless and pretty healthy aside from the sodium. Oh and it's really easy to make, I got it done after work with out feeling like there was tons of prep.

Hope you enjoy as much as I did. Get a sweet treat for dessert, my husband and I were craving a ice cream or cookies after. And it's a Sara Creation(maybe not an original.)