Serves: 4 Carbs Per Serving : 9
Effort: Easy
Ingredients:
Marinade:1 cup plain yogurt2 Tablespoons lemon juice2 teaspoons
each: ground cumin, ground red pepper, freshly ground black pepper1
teaspoon each: cinnamon, salt1 piece (1/2 inch long) ginger root,
minced (I used 1 tsp ground ginger)1 1/2 pounds boneless, skinless
chicken breasts, cut into 1 inch cubesSauce:1 tablespoon unsalted
butter2 cloves garlic, minced1 jalapeno chili, minced2 teaspoons
ground coriander1 teaspoon each: ground cumin, paprika, garam
masala, see note1/2 teaspoon salt1 can (8 oz) tomato sauce1 cup
whipping cream1/4 cup chopped fresh cilantro
How to Prepare:
1. For marinade, combine yogurt, lemon juice, cumin, red pepper,
blackpepper, cinnamon, salt and ginger in medium bowl or food-safe
plastic bag.Stir in chicken and marinate in refrigerator for 1
hour.2. For sauce, melt butter in large deep skillet over medium
heat. Addgarlic and jalapeno and cook 1 minute. Stir in coriander,
cumin, paprika, garam masala and salt. Stir in tomato sauce and
simmer 15 minutes. Stir incream and simmer until sauce thickens,
about 5 minutes. Add choppedcilantro.3. Meanwhile, heat grill to
medium high (or heat broiler). Thread chicken onskewers and discard
marinade. Grill or broil chicken until cooked through, about 8
minutes.4. Remove chicken from skewers and add to sauce. Simmer
about 5 minutes.
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