Garam Masala Chicken over Fettuccine

Garam Masala Chicken over Fettuccine
  • Servings: 4-6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 whole chicken (3 to 3 1/2 pounds)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 1 jalapeno, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 cup white wine
  • 1 28 ounce can whole, peeled tomatoes, drained and chopped
  • 8 ounces fettuccine
  • 3 tablespoons basil, coarsely chopped
  • 3 tablespoons parsley, coarsely chopped


Cut the chicken into 8 pieces (2 thighs, 2 drumsticks, 2 breasts and 2 wings).

Generously season pieces with salt and pepper and set aside.

Heat oil in a deep wide skillet over medium-high heat.

Cook the chicken pieces until browned all over. Set aside on a plate.

Add onion, jalapeno, garlic, and ginger to the skillet and cook, stirring often, until onions begin to brown, about 5 minutes.

Add garam masala, paprika, coriander, cumin, tomatoes, wine and � cup water and stir to combine.

Add chicken pieces and bring to a simmer.

Reduce heat to medium low, cover and cook, turning chicken pieces occasionally, until chicken is cooked through, about 30 minutes.

Adjust seasoning with salt and pepper.

Bring a large pot of salted water to a boil.

Add fettuccine and cook according to package directions.

Drain and transfer to a large platter.

Arrange chicken pieces over pasta and spoon sauce over.

Garnish with basil and parsley.

(Copyrights, Yan Can Cook, Inc 2013)

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