This chicken swarma recipe uses a spice from Northern India -
garam masala. It's available at Indian and Asian grocery
stores and spice shops. It's a mix of cardamon, coriander
, black pepper and cumin.
- 4 boneless, skinless chicken breasts
- 4 tablespoons of butter
- 5 teaspoons of garam masala
- Cooking spray
- A little adult help
- Kitchen shears
- A 12 by 12 inch oven-proof baking pan
- A heat-proof glass measuring cup
- Hot mitts or pads
- Heat the oven to 350 degrees.
- Coat the bottom of the pan with cooking spray.
- Using the kitchen shears, cut the chicken into bite-sized
pieces. You can cut them right into the pan.
- Count off 4 tablespoons of butter using the marks on the waxed
paper wrapper. Cut the butter and put it in the glass measuring
- Melt the butter in the microwave. Start by setting the timer
at 30 seconds. If the butter hasn't melted give it another
10 seconds then check it. Repeat if necessary, 10 seconds at
a time. The butter may not seem to be melting but the microwave
is melting it on the inside. Too much time in the microwave
will burn the butter.
- Pour butter over chicken and stir until the chicken is coated
- Shake the garam masala over the chicken and toss again. You
can use your hands.
- Put the chicken in the oven and bake for 20 minutes.
- After 20 minutes, have mom or whoever is helping you stir
the chicken. The pieces may stick together so they will need
to be broken apart to get them turned properly.
- Cook the chicken another 15 minutes or until slightly browned.