CHICKEN MARSALA IS CERTIFIED DIESEL

Ingredients

• 1.5 pounds Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
• 8 ounces Mushrooms (sliced; button or cremini work well)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 medium Onion (finely chopped)
• 3 units Garlic Cloves (minced)
• 1 tablespoon Fresh Ginger (grated)
• 1 cup Tomato Puree (canned or fresh blended)
• 1 teaspoon Garam Masala (store‑bought or homemade)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• ½ teaspoon Chili Powder (adjust for heat preference)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Trim any excess fat from the chicken thighs and cut into bite‑size pieces. Slice the mushrooms, finely chop the onion, mince the garlic, and grate the ginger.

   Time: PT10M

2. Season Chicken

   In a small bowl, combine the chicken pieces with ½ tsp salt, ¼ tsp pepper, and ½ tsp turmeric. Toss to coat evenly.

   Time: PT3M

3. Sauté Aromatics

   Heat 2 tbsp olive oil in the skillet over medium‑high heat. Add the chopped onion and sauté until translucent, about 3‑4 minutes. Then add garlic and ginger; cook another 30 seconds until fragrant.

   Time: PT5M

   Temperature: Medium‑high

4. Brown the Chicken

   Add the seasoned chicken to the skillet in a single layer. Let it sear without moving for 2 minutes, then stir and cook until the pieces are lightly browned on all sides, about 5 minutes total.

   Time: PT7M

   Temperature: Medium

5. Add Spices and Mushrooms

   Stir in cumin, chili powder, and the remaining ½ tsp salt and ¼ tsp pepper. Cook 1 minute to toast the spices, then add the sliced mushrooms and tomato puree. Mix well.

   Time: PT4M

   Temperature: Medium

6. Simmer

   Reduce heat to low, cover the skillet, and let the mixture simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.

   Time: PT15M

   Temperature: Low

7. Finish with Garam Masala

   Stir in the garam masala and the remaining ½ tsp salt if needed. Cook uncovered for another 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: Low

8. Serve

   Transfer the chicken masala to a serving bowl, garnish with chopped cilantro, and serve hot with rice, naan, or flatbread.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30g

Carbohydrates

12g

Fat

24g

Fiber

3g