Ingredients
The following ingredients have 4 Servings
- 1 cup plain yogurt
- 1 tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons paprika
- 2 teaspoons black pepper
- 1 tablespoons minced fresh ginger
- 1 teaspoon salt
- 3 boneless skinless chicken breasts, cut into thin strips or chunks
- 1 tablespoon butter
- 1 clove garlic (minced)
- 1 jalapeno pepper (finely chopped)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1 (8-ounce) can tomato sauce
- 1 cup cream
- 1/4 cup chopped fresh cilantro
Instruction
- For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
- For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and 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. Garnish with fresh cilantro. Serve over hot rice.
