Ingredients
- 1 1/2 Lbs chicken breast, chopped into bite size pieces
Marinade: - 1 cup plain yoghurt
- 2 Tbsp lemon juice
- 2 tsp cumin
- 2 tsp red pepper
- 2 tsp black pepper
- 2 tsp garam masala
- 1 tsp methi powder (we’ve been noticing this recipe is tasting bitter lately and wonder if it’s the methi so maybe leave out)
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp ground ginger
Sauce: - 1/4 cup cilantro
- 1 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1 jalapeño, minced
- 2 tsp ground coriander
- 2 tsp Methi powder (we’ve been noticing this recipe is tasting bitter lately and wonder if it’s the methi so maybe leave out)
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1 can (14.5oz) tomato sauce
- 2 Tbsp tomato paste
- 1-2 c heavy whipping cream (maybe 1.25 is the best)
1. Cut the chicken into 1 inch cubes.
2. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients. Put in the fridge for 1-2 hours then discard the marinade.
3. Grill or cook the chicken in a high sided skillet about 5 minutes per side, or until no longer pink inside.
4. Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.
5. Add coriander, cumin, paprika, garam masala, methi powder and salt. Stir to combine
6. Stir in tomato sauce and paste and simmer for 15 minutes until thickened
7. Add the cooked chicken to the sauce and stir in the cream according to desired heat: 1 cup for hot-medium, 2 cups for medium-mild.
Garnish with cilantro.
Note: I was scared and only did 1/16 tsp of red pepper and 1/4 of a jalapeno. Wasn’t spicy at all, so definitely can increase next time.
North and Mouth