Ingredients:
Chicken Marinade:
- 3 boneless, skinless chicken breasts
- 1 lemon
- 1/2 cup whole milk yogurt
- 6 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- Bamboo or wooden skewers
Sauce:
- 3 tablespoons olive oil
- 1 large onion, chopped finely
- 2 tablespoons ginger, minced
- 8 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 tablespoon tomato paste
- 28 ounces crushed tomatoes
- 10 ounces water
- 9 ounces cream
Basmati rice and naan, to serve
Preheat oven to 500 degrees.
Directions:
Slice the chicken into chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, cover with plastic, and then refrigerate for at least 1 hour, but preferably overnight. Soak bamboo skewers for a half hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking dish with sides high enough to hold the chicken off the bottom of the pan to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges and the meat has reached 160 degrees.
Heat oil in a large pot over medium heat, then sauté the onions. Once the onions are translucent, add both the ginger and garlic and continue cooking until fragrant. Do not let the garlic burn. Add in the spices for the sauce and cook for a short while to release their aromatics and flavor, stirring constantly. Then, stir in the tomato paste. Finally, add the tomato sauce and water, then bring to a boil and cook for about 10 minutes.
Add the cream and stir thoroughly. Add in the chicken and cook for another 2-3 minutes.
Serve with Basmati rice and naan!
Myrtle's Note: Oh, my! Was this ever a pleasant surprise!! I was a bit surprised at all the garlic I needed, but it does not overwhelm the dish. What I like most is the layering of flavors in it between the seasoning of the chicken and the seasoning of the sauce. A dish that made me think that I was in a restaurant!
Yield: 8 servings
