Description
Classic British-Indian flavors made easy. Yogurt-marinated chicken grilled to perfection, then simmered in a fragrant, spiced sauce.
Ingredients
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- 2 cups (480 ml) plain, low-fat yogurt
- 2 Tbsp (30 ml) lemon juice
- 1 tsp (2.5 g) ground cumin
- 2 tsp (5 g) ground cinnamon
- 1-2 tsp (2.5-5 g) cayenne pepper
- 1/4 tsp (0.6 g) black pepper
- 2 Tbsp (28 g) minced fresh ginger
- 1 tsp (5 g) salt
- 4-5 chicken breasts or 7-8 chicken thighs, cut into bite-sized cubes
- 5-6 metal skewers
- 1 Tbsp (14 g) unsalted butter
- 4-5 garlic cloves, minced
- 1-2 jalapeño peppers, finely chopped
- 1 Tbsp (7 g) paprika
- 1 lbs (453 g) can of tomato sauce
- 1 cup (240 ml) “half and half”
- 1/2 cup (20 g) chopped fresh cilantro
Instructions
- Prepare the Marinade: In a large mixing bowl, combine the yogurt, lemon juice, ground cumin, ground cinnamon, cayenne pepper, black pepper, minced ginger, and salt. Stir until well mixed. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for 4-5 hours, or preferably overnight.
- Grill the Chicken: Preheat your grill or BBQ to medium-high heat (approximately 375°F (190°C)). Thread the marinated chicken pieces onto metal skewers. Grill for 15-20 minutes, turning every 5 minutes, until lightly charred.
- Make the Sauce: In a large pan, melt the butter over medium heat. Add the minced garlic and chopped jalapeño pepper, sautéing for about 1 minute until fragrant. Stir in the ground cumin, paprika, and salt, cooking for another minute. Pour in the tomato sauce and simmer for 20 minutes, allowing it to thicken.
- Combine Chicken and Sauce: Slide the grilled chicken pieces off the skewers and add them to the simmering sauce. Stir to coat the chicken evenly and simmer for an additional 10 minutes, or until the chicken is fully cooked and tender. Stir in the half and half (or heavy cream) and simmer for another 2-3 minutes. Adjust seasoning with additional salt, if needed.
- Serve: Garnish with chopped fresh cilantro and serve hot over steamed rice with naan.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless breasts.
- If you don’t have metal skewers, you can bake the chicken in a single layer on a baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Marinating Time: 4 hours
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: British-Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100