2Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
3Cover and refrigerate for at least 1 hour, or overnight.
4Preheat the oven to 500°F (260°C).
5Line a high-sided baking pan or roasting tray with parchment paper.
6Place 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.
7Bake for about 15 minutes, until slightly dark brown on the edges.
8Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
9Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant.
10Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes.
11Pour in the cream.
12Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes.
13Garnish with cilantro and serve over rice or alongside naan bread.
14Enjoy!
Ingredients
1.2 boneless, skinless chicken breasts
0.2 cup plain yogurt
0.8 tablespoons lemon juice
2.4 cloves garlic, minced
0.4 tablespoon minced ginger
0.8 teaspoons salt
0.8 teaspoons ground cumin
0.8 teaspoons garam masala
0.8 teaspoons paprika
1.2 tablespoons oil
0.4 large onion, finely chopped
0.8 tablespoons minced ginger
3.2 cloves garlic, minced
0.8 teaspoons ground cumin
0.8 teaspoons ground turmeric
0.8 teaspoons ground coriander
0.8 teaspoons paprika
0.8 teaspoons chili powder
0.8 teaspoons garam masala
0.4 tablespoon tomato puree
1.4 cups tomato sauce
0.5 cups water
0.4 cup heavy cream
0.1 cup fresh cilantro, for garnish
cooked rice, for serving
naan bread, for serving
Equipment
Bamboo or wooden skewerhigh-sided baking pan or roasting trayparchment paperlarge pot