This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:
- Chicken breasts, 3, cut into skewer-worthy chunks
- Yogurt, 1 cup
- Lemon juice, 1 tablespoon
- Cumin, 2 teaspoons
- Cinnamon, 1 teaspoon
- Cayenne pepper, 2 teaspoons
- Black pepper, 2 teaspoons
- Ginger, 1 tablespoon, fresh minced
- Salt, 1 teaspoon
- Butter, 1 tablespoon
- Garlic, 1 clove, minced
- Jalapeno pepper, 2, sliced
- Cumin, 2 more teaspoons
- Paprika, 2 teaspoons
- Salt, 1 teaspoon or to taste
- Cilantro, 1/4 cup chopped
- Heavy cream, 1 cup
- Tomato sauce, 2 cans
Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.
Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).
Then, you know, place them on the grill! Turn as needed, until done.
This is what that looks like, by the way:
The next stage begins with heat: frying the jalapeno slices and garlic in the butter.
Then add in the rest of the cumin and salt, as well as the paprika.
Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.
Add in the grilled chicken, and simmer for another 10 minutes or so.
And that’s it! Try it over rice, with the cilantro. It’s so, so good!