INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons garam masala
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter or olive oil
1 clove garlic, minced
1/4 - 1/2 jalapeno pepper, finely chopped (remove seeds)
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce (you can also use a combo of diced tomatoes & tomato paste)
1 cup heavy cream (fat free half & half also works if you want to reduce the fat!)
1/4 cup chopped fresh cilantro
DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, garam masala, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. You can also broil the chicken on a cookie sheet covered in foil.
Melt butter/heat olive oil in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, garam masala, paprika, and 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.
NOTES: Delicious over rice (basmati is the best) and with Naan (Indian bread), which you can find in the deli department of most grocery stores. I found the garam masala at World Market.
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons garam masala
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter or olive oil
1 clove garlic, minced
1/4 - 1/2 jalapeno pepper, finely chopped (remove seeds)
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce (you can also use a combo of diced tomatoes & tomato paste)
1 cup heavy cream (fat free half & half also works if you want to reduce the fat!)
1/4 cup chopped fresh cilantro
DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, garam masala, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. You can also broil the chicken on a cookie sheet covered in foil.
Melt butter/heat olive oil in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, garam masala, paprika, and 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.
NOTES: Delicious over rice (basmati is the best) and with Naan (Indian bread), which you can find in the deli department of most grocery stores. I found the garam masala at World Market.
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