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Categories:
chicken marinade chicken breasts lemon yogurt garlic ginger salt cumin Garam Masala paprika wooden skewers oil onion ginger garlic cumin turmeric ground coriander paprika chili powder Garam Masala tomato puree tomato sauce water cream Coriander rice Bread
Viewed: 0 - Published at: 3 years agoIngredients
- For the Chicken Marinade
- 3 boneless skinless chicken breasts
- 1 lemon
- 125 g yogurt
- 6 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 2 teaspoons paprika
- 10 -20 wooden skewers
- For the Sauce
- 3 tablespoons oil
- 1 large onion, chopped finely
- 2 tablespoons ginger, minced
- 8 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 tablespoon tomato puree
- 800 g tomato sauce or 800 g crushed tomatoes
- 300 ml water
- 250 ml cream
- 1 tablespoon coriander, chopped
- 4 cups cooked rice
- 4 pieces naan bread
Method
- Preheat oven to 500°F/260°C.
- Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
- Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
- Bake for about 15 minutes until slightly dark brown on the edges.
- Heat oil in a large pot over medium heat, then saute the onions, ginger, and garlic until tender but not browned.
- Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
- Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
- Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
- Serve with rice and naan bread!
