Ingredients
For the Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch chunks (about 2 large or 3 small chicken breasts)
- 1 cup plain yogurt
- 2 Tablespoons lemon juice
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon fenugreek powder (optional)
- 1/2 teaspoon ground ginger
For the Sauce
- 2 Tablespoons salted butter
- 3-4 garlic cloves, minced
- 1 jalapeno, seeds and stem removed, finely diced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons fenugreek powder (optional)
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 (14.5-ounce) can tomato sauce (about 1 1/2 cups)
- 2 Tablespoons tomato paste
- 1 1/2 to 2 cups heavy cream
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Prepare Marinade: In a large glass bowl or Ziploc bag, whisk together the yogurt, lemon juice, minced garlic, ground cumin, salt, cayenne pepper, black pepper, ground cinnamon, garam masala, fenugreek powder (if using), and ground ginger. Add the chicken chunks and toss to coat evenly. Cover or seal and marinate for 1-2 hours in the refrigerator to allow flavors to penetrate the chicken.
- Cook the Sauce: Heat 2 tablespoons of salted butter in a large saucepan over medium heat. Add minced garlic and diced jalapeno, cooking for 30 to 60 seconds until fragrant while stirring frequently. Incorporate ground coriander, ground cumin, fenugreek powder (optional), paprika, garam masala, and salt. Stir continuously for another 30 to 60 seconds to toast the spices, careful to prevent burning. Pour in the tomato sauce and tomato paste, bring the mixture to a simmer, then reduce heat and let it gently simmer for 15 minutes until the sauce thickens.
- Grill the Chicken: While the sauce simmers, thread the marinated chicken pieces onto soaked skewers, or alternatively, arrange the chicken in a single layer on a foil-lined baking sheet, shaking off excess marinade. Discard any leftover marinade. Grill or broil the chicken for approximately 5 minutes on each side until the chicken is cooked through and slightly charred around the edges.
- Combine Chicken with Sauce: Transfer the grilled chicken into the simmering sauce carefully. Stir in the heavy cream, adjusting the quantity between 1 1/2 to 2 cups to control the spiciness level—less cream for spicier, more for milder flavor.
- Final Simmer and Serve: Allow the mixture to simmer for another 10 minutes or until the sauce reaches your desired thickness. Transfer to a serving dish, garnish with chopped fresh cilantro, and serve hot alongside basmati rice and garlic naan for a complete meal.
Notes
- Marinate the chicken for at least 1 hour or up to 2 hours for best flavor and tenderness.
- To keep the dish spicy, use less cream; for milder flavor increase the cream amount.
- Fenugreek powder is optional but adds a unique authentic flavor.
- Soaking wooden skewers in water prevents them from burning on the grill.
- Grilling or broiling gives the chicken its characteristic charred flavor; if unavailable, baking at high heat or pan-searing can be alternatives but will alter flavor slightly.
- This dish pairs excellently with basmati rice and garlic naan, enhancing the overall experience.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
