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| 1 cup |
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Yogurt, plain |
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| 1 Tbs |
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Lemon Juice |
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| 2 tsp |
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Ground Cumin |
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| 1 tsp |
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Ground Cinnamon |
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| 1/4 tsp |
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Cayenne pepper |
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| 1/4 tsp |
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Black Pepper |
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| 1 Tbs |
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Ground Ginger |
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| 1 tsp |
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Salt |
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| 3 |
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Chicken breasts, cubed |
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| Sauce |
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| 1 Tbs |
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Butter |
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| 1 clove |
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Garlic, minced |
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| 1/2 |
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jalapeño pepper, finely chopped |
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| 2 tsp |
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Paprika |
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| 8 oz |
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tomato sauce |
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| 1 cup |
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Heavy cream |
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|
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Fresh Cilantro, garnish |
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| 1 |
In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. |
| 2 |
Either grill on skewers or sauté chicken in saucepan. |
| 3 |
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. |
| 4 |
Serve over basmati rice and with naan. |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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