I found this recipe on RasaMalaysia. Honestly, I've never really had much experience with Indian food. The recipe looked like it could be made with things I had readily available. which never seems to be the case when I find an Indian recipe that looks interesting. I also live with a VERY picky eater that avoids spicy foods at all costs, so Indian food is always a bit of a challenge...
Marinating the Chicken
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
250g thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper
Skewers, If using wooden skewers completely submerge them in water for approx. 30 minutes. This will hinder them from catching fire while grilling.
250g canned cocktail tomatoes (I used two fresh medium-sized tomatoes, which I put into my food processor)
250g heavy cream
2 garlic cloves, minced (I also added a medium red onion)
2 red chilies, finely chopped (I used a can of jalapenos)
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper
Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight.
On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high. *I put all of the chicken on a parchment lined baking sheet. I baked the chicken at 375F for 25 minutes.
Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.
To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture.
Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx. 10-15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through.
Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.
Make sure to visit RasaMasala for other great recipes.