Kacey Musgraves has found herself in the center of attention with her straight to the heart of thing's song "Mary Go Round". In getting to know her, (check out the great video), I found out that she loves Indian food and she likes it spicy. My friend Meghna makes the most amazing Indian food in all the world, let's see if we can imitate her cooking and make Kacey smile, a hot, burn your bottom smile.




My friend Meghna! LOL No, really....

4 boneless skinless chicken breasts cut into bite sized pieces, 3 Tbs ground cumin, 3 Tbs paprika, 2 Tbs of coriander seeds, 2 tsp ground turmeric, minced garlic (typically found in the produce section-not dried), 3 Tbs of mashed ginger (buy a small root in the produce section and grate it with the smallest holes on your grater or put it into your little power chopper), 2 cups of plain yogurt, 3/4 cup of lemon juice, salt, half of a stick of butter, I large onion (sliced thin), 1 large can of petite diced tomatoes (mash them a bit but not till they turn into soup, you want them a little chunky), half of a bunch of cilantro (roughly chopped) and 1 cup of heavy cream.


I will have to agree with you that it is much easier to just go to Meghna' for this dish, but you can do it and with two small children and a full time job she has her hands full enough. :)

Put all the chicken pieces into a bowl. Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture. Combine remaining 6 tablespoons spice mixture, 1Tbs plus 1 tsp minced garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine. This is now your marinade that you will coat the chicken with and let stand in fridge overnight or for at least a couple of hours (I like to make dishes like this, that need marinating while cleaning up the kitchen the night before, you're already there and the kitchen is already a mess, make the marinade and place chicken in fridge, more than half of the work is now done)

Heat butter in large heavy pan and add onions, remaining 1 heaping Tbs of minced garlic, and remaining 2 tablespoons ginger (adding a diced with seeds Serrano pepper will jazz the spice up a notch) and cook until the onions start to brown, now add the left over spice mixture and cook, stir together for about a minute. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes. We're almost done, now stir in the cream and the left over lemon juice and leave on low until the chicken is cooked. Cook the chicken on the grill, under the broiler or in a hot pan till it is just about done and add it  to the sauce and stir to coat let simmer together for 10-15 minutes and serve with rice.