About the Recipe
I felt love in Indian kitchen so much that I had to create my own in the time I would not be able to visit it. This recipe is so yummy but needs a bit time of preparation which is well worth it. Big love for indian kitchen and the spices, taste, collaborated slow food!
Ingredients
As I cook mostly for myself or 2 people, you can reduce the amount of ingredients. No problem at all!
3 boneless, skinless organic chicken breasts
½ cup natural yogurt (125 g)
2 tablespoons of fresh lemon juice
6 cloves garlic, minced
1 tablespoon minced ginger
2 teaspoons of kosher or himalayan pink salt
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons paprika
SAUCE
3 tablespoons of cold pressed olive oil
1 large red onion, finely chopped
2 tablespoons minced fresh 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 garam masala
1 tablespoon tomato puree
3 ½ cups tomato sauce(800 g)
1 ¼ cups water(300 mL)
1 cup heavy cream(250 mL)
¼ cup fresh cilantro or parsley for garnish
cooked wholegrain rice
naan bread ( I make my own) The recipe will be published
Preparation
Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
Cover and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 260°C. Line a high-sided baking pan or roasting tray with parchment paper.
Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
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 garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
Enjoy!