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Lazy Dinner: Garam Masala-Crusted Chicken

Lazy Dinner- Garam-Masala Crusted Chicken

Ok. This is so easy I don’t even know that what I’m providing should be called a recipe.  Either way, I’ve made this about three times so far; each time I take the first bite I say with surprise, “hey, this is good.”

It all started with a little bag of garam masala.  I was looking up a few japanese curry recipes online and one of them suggested adding garam masala to store-bought japanese curry powder.  As I am wont to do, I bought WAY too much garam masala.  Whoever said that buying spices through the bulk bin saved money didn’t take into account that satisfying scooping feeling.

Then on a fateful evening, while contemplating a couple of raw chicken thighs, I opened up the spice cabinet and my eyes rested on that bloated bag of garam masala.  The key is to be very generous with the garam masala so that as the chicken browns in the pan, the garam masala almost forms a crust.  A tasty, tasty crust.

Garam Masala-Crusted Chicken
- serves 2 -

4 bone-in chicken thighs, skinless
8 tsp garam masala
1-2 tbsp olive oil
lemon (optional)

1. Rinse and pat dry chicken thighs and rub each thigh with 2 tsp of garam masala — 1tsp per side.  If you have large chicken thighs, feel free to use more.
2. Sprinkle chicken thighs with salt.
3. Heat the oil in a skillet over medium-high heat and when the pan is hot, put the chicken in the pan.
4. Brown each side thoroughly and cook until done — 12-15 min.
5. Squeeze lemon juice over thighs, if using.

In the above photo, I’m serving the chicken with brown rice and tatsoi sauteed in garlic and olive oil.  I think that if I’m not feeling so lazy next time, I might make an herby (dill?) lemony yogurt dressing for the chicken.

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