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| Chef | |
| Submitted | September 6th 2008 |
| Cuisine | Indian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
1 Cup plain yougurt
1 Tablespoon lemon juice
2 Teaspoons ground cumin
1 Teaspoon ground cinnamon
2 Teaspoons freshly ground black pepper
1 Teaspoon ground ginger
2 Teaspoons salt
4 Boneless skinless chicken breasts
1 Tablespoon butter
1 Clove garlic, minced
2 Teaspoons ground cumin
2 Teaspoons paprika
1 Teaspoon salt
8 Ounces tomato sauce
1 Cup heavy cream
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Chicken marinated in yougurt and spices then cooked in a tomato sauce. Best served with warm rice or pita bread.
Directions
In a large bowl, mix together the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, black pepper, ginger, and 2 teaspoons salt.
Cut the chicken into bite size pieces and then add chicken to the yogurt mixture, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread the chicken on skewers, and discard marinade.
Grill until juices run clear, about 5 minutes per side.
Melt the butter in a large heavy skillet over medium heat.
Saute the garlic for at least 1 minute.
Add 2 teaspoons cumin, paprika, 1 teaspoon salt, and then stir in the tomato sauce and cream. Simmer on low until sauce thickens. Approximately 20 minutes.
Add the grilled chicken and simmer for 10 minutes.
Cut the chicken into bite size pieces and then add chicken to the yogurt mixture, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread the chicken on skewers, and discard marinade.
Grill until juices run clear, about 5 minutes per side.
Melt the butter in a large heavy skillet over medium heat.
Saute the garlic for at least 1 minute.
Add 2 teaspoons cumin, paprika, 1 teaspoon salt, and then stir in the tomato sauce and cream. Simmer on low until sauce thickens. Approximately 20 minutes.
Add the grilled chicken and simmer for 10 minutes.
Citation: Allrecipes.com