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  • By tgobbi
  • Marinade
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground red pepper
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon salt 1 piece minced ginger (1-inchinch” long) 6 bamboo skewers (6-inchinch”)
  • Sauce
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced 1 jalapeno, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon garam masala (buy in Indian market)
  • 1/2 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro
  • Directions:
  • 1 Soak bamboo skewers in water.
  • 2 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  • 3 Discard marinade.
  • 4 For sauce, melt butter on medium heat.
  • 5 Add garlic & jalapeno; cook 1 minute.
  • 6 Stir in coriander, paprika, garam masala & salt.
  • 7 Stir in tomato sauce.
  • 8 Simmer 15 minutes.
  • 9 Stir in cream; simmer to thicken- about 5 minutes.
  • 10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  • 11 Remove chicken from skewers; add to sauce.
  • 12 Simmer 5 minutes.
  • 13 Garnish with cilantro Serve with basmati rice, naan or pita bread.
  • 14 Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.
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