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Ingredients:

  • 4 cups cubed chicken or “chicken” substitute
  • 1 teaspoon mild Indian chili powder or paprika
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 cup Greek yogurt or sour cream
  • 1 teaspoon mild Indian chili powder or paprika
  • 2 tablespoons garlic paste
  • 2 tablespoons ginger paste
  • 1/2 teaspoon ground garam masala
  • 2 tablespoons mustard oil or olive oil
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 3 cardamom pods
  • 4 cloves
  • 6 peppercorns
  • 1-inch piece cinnamon stick
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 5 small green chilies, chopped, or to taste
  • 2 cups tomato puree
  • 1 tablespoon mild Indian chili powder or paprika
  • 1/2 teaspoon ground garam masala
  • 2 tablespoons mild honey
  • 1 cup cream cayenne pepper, to taste
  • chopped fresh cilantro

Instructions:

  1. Combine first four ingredients in a bowl.
  2. In a separate bowl, mix ingredients for the marinade.
  3. Combine chicken and marinade, stirring to coat.
  4. Let marinate in the refrigerator overnight.
  5. Broil chicken for about 10 minutes, flipping halfway through, until edges are blackened.
  6. Meanwhile, melt the butter in a heavy-bottomed pot. Add the cardamom, cloves, peppercorns and cinnamon and sauté for a couple of minutes. Add garlic and ginger pastes and chopped green chillies, and cook, stirring, for one minute more.
  7. Add tomato puree, chili powder, garam masala powder, salt to taste and one cup of water.
  8. Bring to a boil.
  9. Reduce heat and simmer for 10-15 minutes, until slightly thickened. Add honey and cream.
  10. Simmer 10 minutes more or until sauce has thickened again.
  11. Adjust seasoning, adding more salt to taste and cayenne pepper for additional heat. Remove whole spices.
  12. Add cooked “chicken” pieces and simmer just to heat through (If you’re serving later, store sauce and chicken separately instead). Serve hot, sprinkled with chopped cilantro and served with flatbread or rice.

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