Ever since Ezra was born I have craved curries and other spicy dishes. This recipe has become a staple at our house. We love it, but you do have to be careful of making it too spicy. I always put the full two cups of heavy whipping cream in the sauce and try to be cautious of including too much of the marinade in the sauce as well. But, this all really does depend on your spice tolerance. Enjoy! It is delicious and the recipe makes a lot!
- 3 lbs chicken breast, uncooked, chopped into bite size pieces
- 1/4 c cilantro (optional)
- 2 c plain yogurt
- 4 Tbs lemon juice
- 4 tsp cumin
- 4 tsp red pepper
- 4 tsp black pepper
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp ground ginger
- 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno, minced (make sure you where gloves – I cannot stress the importance enough)
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala (in the spice aisle – some stores don’t have it, but Walmart usually does)
- 1/2 tsp salt
- 1 can (14.5 oz) tomato sauce
- 1-2 c heavy whipping cream, depending on spice preference
Put the chicken in a bowl or large ziploc bag, and add all of the marinade ingredients. Stir until chicken is coated. Let marinade in the fridge for 1-2 hours, then discard the marinade.
Grill or cook the chicken in a high sided skillet until cooked through.
For the sauce, melt the butter over medium heat. Add garlic and jalapeno, sauteing for 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Stir until combined. Stir in tomato sauce and simmer for 15 minutes to allow thickening.
Add the cooked chicken to the sauce and stir in the cream according to taste. Serve with white rice and naan bread, garnishing with cilantro, if desired.