Method:
1) First start by marinating your chicken. In a large bowl, add your cubed chicken, yogurt, garlic, ginger salt and pepper. Let marinade on the counter as you make the sauce. Or if you’re doing it in advance, wrap bowl in plastic wrap and put in refrigerator.
2) Now let’s make the sauce. Heat a large, deep skillet over medium heat and add the butter and olive oil. Once butter begins to melt, add the garlic, ginger and Serrano pepper. Saute until it begins to caramelize, about 4-5 minutes.
3) Now add the tomato paste and cook for a few minutes. It will turn a deep red color.
4) Now here’s the fun part-spices! Add the paprika, garam masala and turmeric. Saute for another minute so the spices can release its flavors. The colors are just so intense too!
5) Add chopped tomatoes, salt and pepper and 2 cups of water. Bring to a boil and then turn down to a simmer for about 20 minutes. The sauce will reduce and darken.
6) As the sauce cooks, heat up your grill (or grill pan). Grill chicken pieces for about 3 minutes until charred and then flip over for another 2 minutes. It’s OK if its slightly undercooked, it will finish cooking in the sauce.
Reserve chicken to a separate plate until you’re ready with the sauce.
7) When sauce is reduced and done, ladle it in a food processor or blender and process until smooth. Pour sauce back into pan and bring up to a boil.
8) Reduce heat to simmer and add chicken to the sauce. Cook for about 10 minutes or until chicken is cooked through.
9) Finally, add the 1/2 cup of cream and stir well.
- 1 lb chicken breasts and/or thighs cut into chunks.
- 1 c plain Chobani yogurt LOVED using this from a contest I won!
- 1 Tb grated ginger
- 2-3 cloves garlic chopped finely
- Salt and pepper
- 6 cloves garlic chopped
- 2- inch piece of ginger chopped finely
- 1 Serrano or jalapeno pepper chopped
- 2 Tb tomato paste
- 2 tsp paprika
- 1 tsp garam masala
- 1 tsp turmeric
- 8 Roma tomatoes diced
- 2 c water
- 1/2 c heavy cream
- Olive oil for drizzling
- Salt and pepper
- Fresh cilantro leaves or parsley chopped
-
First start by marinating your chicken. In a large bowl, add your cubed chicken, yogurt, garlic, ginger salt and pepper. Let marinade on the counter as you make the sauce. Or if you're doing it in advance, wrap bowl in plastic wrap and put in refrigerator.
-
Now let's make the sauce. Heat a large, deep skillet over medium heat and add the butter and olive oil. Once butter begins to melt, add the garlic, ginger and Serrano pepper. Saute until it begins to caramelize, about 4-5 minutes.
-
Add the tomato paste and cook for a few minutes. It will turn a deep red color.
-
Now here's the fun part-spices! Add the paprika, garam masala and turmeric. Saute for another minute so the spices can release its flavors. The colors are just so intense too!
-
Add chopped tomatoes, salt and pepper and 2 cups of water. Bring to a boil and then turn down to a simmer for about 20 minutes. The sauce will reduce and darken.
-
As the sauce cooks, heat up your grill (or grill pan). Grill chicken pieces for about 3 minutes until charred and then flip over for another 2 minutes. It's OK if its slightly undercooked, it will finish cooking in the sauce.
-
Reserve chicken to a separate plate until you're ready with the sauce.
-
When sauce is reduced and done, ladle it in a food processor or blender and process until smooth. Pour sauce back into pan and bring up to a boil.
-
Reduce heat to simmer and add chicken to the sauce. Cook for about 10 minutes or until chicken is cooked through.
-
Finally, add the 1/2 cup of cream and stir well.
Enjoy!
Leave a Reply