Instructions
Part 1: Chicken Marinade:
1 cup plain Yogurt
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons cayenne pepper (1/2 to 1 tsp for milder flavor)
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 1/2 lbs Bonless chicken breast or thighs (thighs will be much greasier... unless you grill it all down.)
After combining all ingredients above ina gallon-zize zip bag, seal bag and knead together by hand. Allow chicken to marinate at least 1 hour in the refrigerator, can be overnight.
After marinating, remove chicken from bag. Grill or broil chicken until cooked through. Marinade will be thick and will cook off, you do not neeed to save drippings.
Part 2: Sauce:
1 tbsp butter 2 garlic cloves, minced,
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 tsp salt
1 8-oz can tomato sauce
1 cup cream
Basmati Rice, Cooked.
Melt Butter in large skillet, add garlic and jalaapeno. Cook 1 minute. Add coriandr, cumin, parika, garamm asal and salt. Add tomato sauce and cover skillet, simmer 15 minutes. Add cream and simmer until thickens, about 5 mins. Add cooked chicken to sauce, simmera n additional 5 minutes, serve over basmati rice.
Serves 6.
-- Carolyn Chaston made this with 1 additional tbsp butter, and 2 more garlic cloves --