I have visited quiet a few Indian restaurants in my time and I can safely say this recipe is actually better than all of dishes I have previously enjoyed. This recipe is nice and spicy although not over powering. If you do find it too hot the first time you make it just decrease the amount of cayenne pepper and the number of jalapeños you use. Green bell peppers make a good substitute for the jalapeños. Although you may find the combination of spices a little different do not be concerned because they all work wonderfully together. For the full authentic Indian experience be sure to add classic Indian naan bread and serve with some basmati rice.
Ingredients
- 1 cup yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 4 teaspoons salt, or to taste
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 4 long skewers
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 3 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 yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt.
- 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.
- Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.
- Season with 2 teaspoons cumin, paprika, and 3 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.
