It is so tasty and delicious . You could serve it to the guest who comes to your home .
This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it’s very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the
1⁄2lbsboneless skinless chicken
, cut in 1 inch cubesMarinade1cupplain yogurt
2teaspoons ground red pepper2teaspoonsblack pepper
1piece minced ginger (1-inch long)6bamboo skewers (6-inch)Sauce1tablespoonunsalted butter
, minced1jalapeno chile
, minced2teaspoonsground coriander
1(8 ounce) cantomato sauce
1cup whipping cream1⁄4cup choppedfresh cilantro
Soak bamboo skewers in water.Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.Discard marinade.For sauce, melt butter on medium heat.Add garlic & jalapeno; cook 1 minute.Stir in coriander, cumin, paprika, garam masala & salt.Stir in tomato sauce.Simmer 15 minutes.Stir in cream; simmer to thicken- about 5 minutes.Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.Remove chicken from skewers; add to sauce.Simmer 5 minutes.Garnish with cilantro Serve with basmati rice, naan or pita bread.Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.