our annual pilgrimage to Bombay house took place last night, and it did not disappoint! in fact I woke up this morning and polished off all the leftovers. I'm such an addict when it comes to this dish so I hope you will try it! Sooo easy to make, naturally gluten free, and fancy enough for date night or company!
In a large tupperware combine:
3 cubed chicken breasts
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger (I never have any so I make it without)
4 teaspoons salt, or to taste
Place in fridge covered for at least 2 hours or even overnight. Once it has marinated just put the chicken in a glass baking dish at 350 for about 35 to 45 minutes.
While chicken is baking, heat a large deep skillet to make the sauce:
1 tablespoon butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoons paprika
1 teaspoon garam masala (McCormick makes this, find it at the grocery store)
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Sauté garlic and jalapeño in butter for a minute. Add in all the spices, tomato sauce, and cream. Stirring occasionally, cook until sauce thickens about 20 minutes.
Add in chicken and top with fresh cilantro. Serve over jasmine rice with a side of naan bread!
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