INGREDIENTS
Marinade- 1 cup yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 2 teaspoons cayenne pepper (optional)
- 2 teaspoons freshly ground
black pepper - 1 tablespoon minced fresh ginger
- 2 teaspoons salt, or to taste
- 3 boneless skinless chicken breasts, cut into bite-size pieces or chicken drumsticks and thighs
1 tablespoon butter
2 clove garlic, minced
1 jalapeno pepper, finely chopped (optional)
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS
- In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
- Preheat a grill for high heat.
- Put chicken in pan and discard marinade. I covered until chicken was well cooked. (45mn) uncover and cook on both sides for another 15 mn.
- Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
| PREP TIME | 30 Min |
| COOK TIME | 50 Min |
| READY IN | 2 Hrs 20 Min |
