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Units: US | Metric
1/2 lbs boneless skinless chicken, cut in 1 inch shapes
Marinade
1 mug plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons dark pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)
6 bamboo sticks (6-inch)
Sauce
1 tablespoon unsalted margarine
2 garlic cloves, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (purchase in Indian market)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 glass whipping cream
1/4 glass hacked new cilantro
Headings:
1
Absorb bamboo sticks water.
2
String chicken on sticks, and marinate (in the fridge) for 60 minutes or something like that.
3
Toss marinade.
4
For sauce, melt margarine on medium high temperature.
5
Include garlic & jalapeno; cook 1 moment.
6
Blend in coriander, cumin, paprika, garam masala & salt.
7
Blend in tomato sauce.
8
Stew 15 minutes.
9
Blend in cream; stew to thicken- around 5 minutes.
10
Barbecue or sear chicken, turning sometimes, to cook through- around 8 minutes.
11
Expel chicken from sticks; add to sauce.
12
Stew 5 minutes.
13
Trim with cilantro Serve with basmati rice, naan or pita bread.
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Note: You can make your garam masala. Mccormick additionally makes garam masala; its accessible in general stores.
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