Ingredients
-
4 boneless chicken breasts (cut into about about 1 to 1-1/2-inch cubes, can use 5 breasts)
-
4 -5 wooden skewers (soaked in cold water for a minimum of 30 minutes)
-
-
1 cup full-fat plain yogurt
-
1 tablespoon lemon juice
-
1 teaspoon cinnamon
-
1 teaspoon salt
-
1/2-1 teaspoon cayenne (adjust amount to suit heat level)
-
2 teaspoons fresh ground black pepper (or use 1 teaspoon fine black pepper)
-
1 1/2 tablespoons fresh minced ginger
-
2 fresh garlic cloves (sliced in half)
-
-
2 tablespoons butter
-
2 tablespoons fresh minced garlic
-
1 tablespoon finely chopped jalapeno pepper (seeds removed)
-
2 tablespoons tomato paste
-
1 tablespoon cumin
-
1 tablespoon paprika
-
1/2 teaspoon salt (or to taste)
-
2 (8 ounce) cans tomato sauce
Instructions
- For the marinade; in a large bowl combine yogurt, lemon juice, cinnamon 1 teaspoon salt, cayenne pepper, black pepper, ginger and the garlic halves (if using) mix until well blended.
- Add in the chicken cubes or strips; toss to combine well with the marinade.
- Cover and refrigerate for 4 hours (mixing a couple of times during chilling).
- Thread the chicken onto water-soaked skewers, and discard the marinade.
- Grease the grill grates, then grill for about 5-6 minutes on each side (or the chicken may be oven-broiled.
- For the sauce; melt butter in a large skillet over medium heat.
- Add in garlic and jalapeño pepper; sauté for 1 minute.
- Add tomato paste, cumin, paprika and 1/2 teaspoon salt; stir for about 1 minute.
- Add in tomato sauce and whipping cream; simmer uncovered on low heat until the sauce thickens (about 20-25 minutes) stirring occasionally.
- Add in the grilled chicken cubes and simmer for about 15 minutes over low heat.
- Season with more salt and black pepper if desired.
- Transfer to a large serving platter and garnish with cilantro.