1 Cup plain yogurt
1 Tbsp. freshly squeezed lemon juice
2 Tsp. Ground cumin
1/2 Tsp. Ground cinnamon
2 Tsp. Freshly ground black pepper
1 Tbsp. Minced fresh ginger
1 Tsp. Salt
1 Tsp. Garam masala
2 Tbs. Boneless skinless chicken breast halves, cut into bite-size pieces
2 Tbsp. Butter
4 Cloves Garlic, minced
2 Tsp. ground cumin
2 Tsp. paprika
2 Tsp. garam masala
Sea salt, to taste
Tomato puree (16-oz.)
2 Diced Tomato
1 cup heavy cream
Chopped fresh cilantro, for garnish
- In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, and cinnamon, black pepper, garam masala, ginger, and salt. Stir in chicken, cover, and refrigerate for overnight.
- Preheat a grill for high heat. Lightly oil the grill grate. Grill until juices run clear, about 5 minutes on each side.
- Melt butter in a large heavy skillet over medium heat. Sauté garlic, Season with cumin, paprika, garam masala. Stir in tomato sauce, diced tomatoes add cream when tomatoes and masala are cooked well. Simmer on low heat until sauce thickens. Add grilled chicken, and simmer for 10 minutes on low flame. Season to taste with salt. Garnish with fresh cilantro. Serve with brown rice or Naan Bread.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: email@example.com