CHICKEN MASALA

By á-6145

Ingredients

• MARINADE
• 1 CUP OF PLAIN YOGURT
• 1 TBS LEMON JUICE
• 2 TSP GROUND CUMIN
• 1 TSP GROUND CINNAMON
• 2 TSP CAYENNE PEPPER
• 2 TSP BLACK PEPPER
• 1 TBS MINCED FRESH GINGER
• 4 TSP SALT
• 3 CHICKEN BREASTS CUT INTO BITE SIZE PIECES
• SKEWERS
• SAUCE
• T TBS BUTTER
• 1 GARLIC CLOVE MINCED
• 1 TSP FRESH GINGER PASTE
• 4 OUNCES OF MINCED ONION
• 1 JALAPENO FINELY CHOPPED
• 2 TSP PAPRIKA
• 2 TSP GROUND CUMIN
• 3 TSP SALT
• 1 8 OUNCE CAN OF TOMATO SAUCE
• 1 CUP HEAVY CREAM
• 1/4 CUP CHOPPED CILANTRO

Preparation

Step 1

MARINADE
COMBINE YOGURT, LEMON JUICE, CUMIN, CINNAMON, CAYENNE AND BLACK PEPPER, GINGER AND SALT. STIR IN CHICKEN, COVER AND REFRIGERATE ONE HOUR. THREAD CHICKEN ON SKEWERS AND GRILL

SAUCE
MELT BUTTER IN FRYING PAN, SAUTE GARLIC, GINGER, ONION AND JALAPENO FOR TWO MINUTES. ADD CUMIN, 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 TEN MINUTES. GARNISH WITH CILANTRO