2 teaspoons sweet paprika
1 teaspoon chili powder
¼ teaspoon cayenne
1 ½ tablespoons lemon juice
4 garlic cloves, roughly chopped
2-inch piece of fresh ginger, roughly chopped
1 handful of cilantro leaves, chopped
½ cup plain Greek yogurt
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
3 tablespoons vegetable oil
1 large onion, finely chopped
2 tablespoons minced ginger
8 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons Inspiced Mumbai Magic
1 tablespoon tomato puree
3 ½ cups tomato sauce
1 ¼ cups chicken stock or water
1 cup heavy cream
¼ cup fresh cilantro, for garnish
cooked basmati rice, for serving
naan bread, for serving
- Blend the first nine marinade ingredients together in a food processor until smooth. Season with Everyday Gourmet to taste. Put the chicken in a covered bowl or ziplock bag with the marinade. Ensure chicken is thoroughly mixed. Marinate in the refrigerator overnight.
- Heat oven to 400 degrees F. Thread the chicken pieces onto skewers and place them on a metal rack above a baking sheet. Roast uncovered for 15 minutes until chicken is cooked through and edges begin to brown. Set aside.
- To make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and Mumbai Magic. Stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water or chicken stock, then bring to a boil and cook for about 5 minutes. Pour in the heavy cream.
- Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over basmati rice or alongside naan bread.
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