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Indian


600g boneless skinless chicken, cut in 1 inch cubes
Marinade

1 cup plain yogurt
2 Tbs lemon juice
2 Tsp ground cumin
2 Tsp ground red pepper
2 Tsp black pepper
1 Tsp ml cinnamon
1 Tsp ml salt
1 piece minced ginger (approx. 5cm long)
6 bamboo skewers

Sauce

1 Tbs unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 Tsp ground coriander
1 Tsp ground cumin
1 Tsp paprika
1 Tsp garam masala (buy in Indian market)
1/2 Tsp salt
1 can tomato sauce or can diced tomatoes
1 Cup whipping cream
1/4 Cup chopped fresh Corriander

1. Soak bamboo skewers in water.
2. To make the sauce, melt butter on medium heat.
3. Add garlic & jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala & salt.
5. Stir in tomato sauce or can of diced tomatoes. and simmer 15 minutes.
6. Stir in cream; simmer to thicken- about 5 minutes.
7. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so and discard marinade.
8. Grill chicken, turning occasionally, to cook through- about 8 minutes.
9. Remove chicken from skewers; add to sauce and simmer 5 minutes.
10. Garnish with corriander and serve with basmati rice, naan or pita bread.


Unrated