It is, however, simple and quite tasty.
This was stolen and modified from, I believe, Food and Wine, although good luck finding it on their god awful website. It literally took me 80 minutes the first time -- and I knew what I was looking for.
The link to the original recipe is here (and OK, the website has improved).
But like I said, it's been modified through much trial and error.
First, a side point that will become relevant later: garam masala is a finishing spice. It is not one of those things you toss in and let stew for hours or some such.
- Oil of some sort; standard vegetable seems to work fine
- Yogurt. In this case any plain variety is fine but I still like full fat.
- Red onion; sliced
- Four to six jalapenos. Red if you can get them. Seeded if you're feeling weak; otherwise leave them in as extra capsaicin on the tongue never actually hurts.
- Chicken breasts; probably three or four to serve four or five.
- Curry powder -- I think hotter is better but moderate as you will
- Garlic, and naturally the more the better; finely chopped
- Naan or pita
- Lettuce of some sort
- Garam masala
Slice tomatoes to taste and chop the lettuce.
Slice the onion; heat the oil. Sweat them a bit until just barely translucent.
Toss in the chicken mixture with the onions. And keep tossing. And tossing. Otherwise the yogurt will separate. This should simmer down nicely.
Drop the heat. This is kind of important.
Start with your chosen bread. Either toast the pita or tell whatever the naan package tells you to do.
Add more yogurt and garam masala to taste; both will sour the mixture but in a good way.
Serve the chicken/onion/yogurt thing with the tomatoes and lettuce plus the bread. Really can't go wrong on this one though I really wouldn't call it Indian food. Either stuff the pita or do the more traditional thing and just scoop ingredients from the plate. In fact, this wouldn't go wrong with the Ethiopian method of serving everything on a platter and letting everyone scoop from there.