Categories: dinner, indian, rice
Ingredients
- 1 lb. chicken, cut into bite-size pieces
- 2 cups plain yogurt
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 1-2 tsp. Garam Masala
- 1-2 tsp. cayenne (more or less for heat)
- salt and pepper to taste
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 1 medium/large onion, diced
- 32 oz (the big one) can tomato sauce
- 2 tsp. garam masala
- 1-2 tsp. Cayenne (more or less for heat)
- 1 tsp. cumin
- salt and pepper to taste
- 1 cup cream
- fresh cilantro for garnish
Directions
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Combine yogurt, garlic, ginger, garam masala, cayenne pepper, salt, and pepper. Marinade chicken in mixture for one hour to overnight.
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Grill chicken pieces until cooked through (on skewers, on George Foreman grill, or—if you are without culinary resources—in a frying pan).
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In a large sauce pan saute garlic, ginger and onion in a little oil until onion is softened. Add tomato sauce and seasonings, simmer for 10 minutes.
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Add cooked chicken and cream, simmer one minute.
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Serve over rice with cilantro garnish.