INGREDIENTS

Marinate

- 1 cup yogurt
- 1 tablespoon lemon juice
- 5 teaspoon garam masala
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 2 cloves of garlic
- 1/2 teaspoons salt, or to taste
- 3 boneless skinless chicken breasts, cut into bitesize
pieces
- 4 long skewers

Sauce (*Recommend double to have enough sauce for rice)

- 1 tablespoon butter
- 1 clove garlic, minced
- 1 chopped onion
- 1 tablespoon of cayenne pepper
- 1 tsp cumin
- 1 tsp turmeric
- 1 teaspoons paprika
- 2 teaspoons garam masala
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream or coconut milk
- 1/4 cup chopped fresh cilantro

DIRECTIONS

1. In a large bowl, combine yogurt,
lemon juice, garam masala, black pepper,
ginger, garlic, and salt. Stir in
chicken, cover, and refrigerate for
1 hour. (all day is better)

2. Preheat a grill for high heat.(bake the chicken on a rack at 350 degrees for 8 minutes or pan fry the chicken)

3. Lightly oil the grill grate. Thread
chicken onto skewers, and discard
marinade. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy skillet over medium heat. Saute garlic
for 1 minute. Season with cumin, turmeric, garam masala and paprika,
. Add cayenne pepper. Stir in tomato sauce and cream. Simmer on
low heat until sauce thickens, about 20 minutes. Add grilled chicken,
and simmer for 10 minutes. Transfer to a serving platter, and
garnish with fresh cilantro.