3 boneless skinless chicken breasts, cut into bite-size pieces skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt
1 (8 ounce) can (1 cup) tomato sauce
1 cup heavy cream
1/4 cup fresh cilantro, chopped
Instructions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons
cumin, cinnamon, cayenne, black pepper, ginger, and 1
teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat. Lightly oil the grill grate. Thread
chicken onto skewers, and discard any leftover marinade (if
there is any. I like to keep as much of it on the meat as
possible.) Grill until juices run clear, about 5 minutes on each
side.
(I don’t have a grill. I’ve used a George Foreman with success
(no skewers necessary) but I think I like it best broiled- Move
your oven rack to the highest position, so it is directly below
the heating element. Set your oven to broil. Thread the chicken
onto skewers, place on a greased broiler pan, and broil for 10-
12 minutes, removing from the oven every 4-6 minutes to turn
the skewers with tongs. They should be nicely charred.)
In a small bowl combine 2 teaspoons cumin, paprika, 1
teaspoon salt, and set aside. Melt butter in a medium-sized pot
over medium heat. Sauté garlic and jalapeno for 1 minute. Add
the spices you just mixed and stir for another 30 seconds or
so. 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.