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”)
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 (buy in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
1 Soak bamboo skewers in water.
2 Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3 Discard marinade.
4 For sauce, melt butter on medium heat.
5 Add garlic & jalapeno; cook 1 minute.
6 Stir in coriander, cumin, paprika, garam masala & salt.
7 Stir in tomato sauce.
8 Simmer 15 minutes.
9 Stir in cream; simmer to thicken- about 5 minutes.
10 Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11 Remove chicken from skewers; add to sauce.
12 Simmer 5 minutes.
13 Garnish with cilantro Serve with basmati rice, naan or pita bread.
14 Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.