Home Recipes Chicken Masala

Chicken Masala

by Erika Nicole Kendall

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch” long)
6 bamboo skewers (6-inchinch”)

Sauce

1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
8oz tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Soak bamboo skewers in water. For sauce, melt butter on medium heat. Add garlic& jalapeno; cook 1 minute. Stir in coriander, cumin, paprika, garam masala& salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream; simmer to thicken- about 5 minutes. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so. Discard marinade. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes. Remove chicken from skewers; add to sauce. Simmer 5 minutes. Garnish with cilantro Serve with basmati rice, naan or pita bread.

You may also like

1 comment

rissa November 3, 2010 - 3:36 PM

ooh this looks/sounds good.

Comments are closed.