एक /ek/ 1. Combine the cucumber, 1/4 tsp. (1,2 ml) garam masala, black pepper.
दो /do/ 2. Stir in the yogurt and set aside.
तीन /teen/ 3. Combine the chutney, chopped jalapeño, cilantro/parsley, and lime juice. Sit aside.
चार /cāra/ 4. Season the chicken with the remaining garam masala and pepper.
पांच /pāṃca/ 5. Heat a skillet with the oil and brown the chicken for 4-5 minutes; flip and brown 2-3 minutes more.
छः /chaḥ/ 6. Reduce the heat to medium and add 1/4 cup (60 ml) of water. Cover and cook 10-12 minutes or until the temperature inside is 165F (71C).
सात /sāta/ 7. Transfer the chicken to a cutting board and let is rest 5 minutes.
आठ (/āṭha/ 8. Warm the naan bread in the oven.
(a) Naan bread makes nice, individual pizzas.
नौ /nau/ 9. Slice the chicken and divide among the naan or tortilla.
दस /dasa/ 10. Top with the chutney mixture, red onion, sliced jalapeño and more cilantro/parsley.
ग्यारह /gyaarah/ 11. Serve with the cucumber mixture.
*Homemade garam masala
Makes 1 cup (70 g) (Leave out anything you do not have.)
1/2 cup (35 g) coriander seeds
1/4 cup (30 g) cumin seeds
2 Tbs. (17 g) green cardamoms
2 Tbs. (12 g) cloves
1 Tbs. (9-10 g) pepper corns
1 star anis
6-8 spices cinnamon, about 2 inch (4 g) (Ceylon cinnamon if you can find it.)
1 Tbs. (8 g) fennel seeds
1 1/2 Tbs. nutmeg (3 g)
2-4 (1-2 g) black cardamoms
3 strands mace (optional for flavor)
4 medium dried bay leaves
1. Heat a pan and add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast on low to medium heart until they begin to smell good.
3. Add coriander seeds and roast until they smell good. Transfer to a plate.
4. Roast the fennel seeds for 30 seconds, add the cumin.
5. Add to the same plate.
6. Add the spices to a blender. Powder finely.
7. Store in an air tight, sun dried glass jar.
*8. Use the coarse bits of spice to make masala tea.
