Spicy Indian Chicken

Great curry dish.

Marinade

  • 1 cup of plain yogurt
  •  2 tablespoons of lemon juice
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground chilly
  • 2 teaspoons of black pepper
  • 1 teaspoon of cinnamon
  • 1 teaspoon of salt
  • 1 teaspoon of minced ginger
  • 2 chicken breasts cut into cubes

Sauce

  • 1 tablespoon of butter
  •  2 teaspoons of minced garlic
  • 1 large rd chilly diced
  • 2 teaspoons of round coriander
  • 1 teaspoon of ground cumin
  • 1 teaspoon of hot paprika
  • 1 teaspoon of garam masala
  • 1/2 teaspoon of salt
  • 1 can of tomato puree
  • 1 cup of cream

Mix all of the marinade ingredients together in a bowl, add chicken pieces and refrigerate for 2 hours or overnight if you want a spicier meal.

Once marinated, either grill or bake the chicken until cooked through.

To make the sauce melt the butter and fry the garlic and chilly for a few minutes, then add the other spices and fry for another minute.

Stir in tomatoes and let simmer for 10 – 15 minutes then stir in cream and simmer until thickened, approximately 5 minutes.

Add chicken to sauce and serve on rice.

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