Serves 4-6
For the chicken:
1 pound boneless, skinless chicken thighs
1 cup plain Greek yogurt
2 cloves garlic, minced
1 teaspoon minced ginger
1 teaspoon ground fenugreek
2 teaspoons garam masala
1 teaspoon salt
1 teaspoon ground cumin
1 Tablespoon sweet paprika
For the sauce:
½ Red onion, minced
1 clove garlic, minced
1 Green bell pepper, large dice
¼ cup Vegetable oil or Ghee
1 15 oz Can Crushed tomato
1 cup Heavy cream
1 Tablespoon Sweet paprika
2 Tablespoons Garam masala
1 Tablespoon Brown sugar
2 teaspoon Ground Cumin
1 teaspoon Ground coriander
1 Bunch chopped cilantro
Method of prep:
Mix the ingredients for the chicken marinade in a bowl. Next, skewer chicken thighs and spread the marinade onto the chicken evenly. Cover and marinate in the fridge for 4 to 24 hours.
Preheat the oven to broil. Place chicken skewers on a sheet tray under the broiler. Broil chicken to achieve color, but try not to burn. Once chicken has color (browning) it can be finished in the sauce.
Next, preheat a large pot over medium heat. Add oil or ghee to the pan and allow to heat up. Add onions and peppers to the pan and cook until soft, about 3-4 minutes. Next, add the dry seasonings, but not the brown sugar. Stir the mixture for about 30 seconds to toast the seasonings. Add the crushed tomatoes and brown sugar and stir. Cook over medium low heat for about 4 minutes while stirring, making sure to scrape up any seasonings on the bottom of the pan. Add the chicken and cook until the chicken has reached an internal temperature of 165 degrees. Finish the sauce by stirring in the heavy cream and cilantro. You can leave a little cilantro out for garnish. Serve over rice.
Basmati Rice
2 cups Basmati Long grain rice
2 ¾ cups water
2 tablespoons vegetable oil
1 teaspoon salt
Method of Prep:
Bring water, oil, and salt to a boil. Add rice to the boiling water and stir. Reduce heat to simmer and cover with a tight fitting lid. Simmer (no peaking!) for about 20 minutes. Remove lid and fluff the rice with a fork. Reserve for service