Ingredients: |
Ingredients: For Marinade: 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers
For Sauce: 1 tablespoon butter or margerine 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream
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Directions: |
Directions:In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons 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 marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. 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.
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Personal
Notes: |
Personal
Notes: (amended from allrecipes.com) Notes: We skip the marinade and grill our chicken plain, then cut into pieces. We use canned or jarred jalapenos (mostly because I can NEVER pick a pepper with any heat) and dice them. We have amended the salt to 2 teaspoons and have found that the sauce rarely thickens until it cools. We serve over Lundberg Wild Rice Blend and stack rice, then chicken then sauce. Mmmm. Yummy!
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