The year of 2010 was surprising for this foodie. I tried a lot of new things and experienced a whole new world of foodism that I didn’t know I was missing. The experience that shaped my new culinary palette, specifically for this meal was Indian food. I never really liked Indian food but really what I didn’t like was a specific type of curry – yellow curry to be exact. I find that a lot of people claim to not like Indian food but what they really don’t like is the stereotypical Indian classic , which is the yellow curry that has that sharp aromatic smell that tells your tastes buds you might not like that very much. It’s potent to me and I still don’t enjoy it. What I have learned is that Indian food has so much more to offer my erratic taste buds. The first time I had it my eyes practically jumped out of my head due to pure bliss. The flavors are perfectly [aired with one another while still giving enough contrast that you sit there wondering what could be in this! After that one experience I was hooked and that is what sparked this meal which as I was told by my fellow eaters was one of my bests yet.
Serving size: 8 people
- 2 cups yogurt
- 2tbsp lemon juice
- 4 tsps. ground cumin
- 2 tsps. ground cinnamon
- 3 tsps. cayenne pepper
- 2 tbsp. minced fresh ginger
- Salt and pepper to taste
- 6 boneless skinless chicken breasts, cut into bite-size pieces
- 8 long skewers – had only 4 so I did it in batches
- 3 tablespoon butter
- 3 cloves garlic, minced
- 1 jalapeno pepper, finely chopped – I used the jarred jalapeno peppers 3 tbsps. chopped
- 3 tsps. ground cumin
- 4 tsps. paprika
- 2 (8 ounce) cans tomato sauce
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro – optional
- Salt and Pepper to taste
1. In a large bowl (or gallon Ziploc bag to save yourself the cleanup), combine all the marinade ingredients. Stir in chicken, cover, and refrigerate for at least 1 hour.
2. Preheat a grill for high heat.
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 and jalapeno for 1 minute. Add the cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to a serving platter, and garnish with fresh cilantro.
*Pair with Rice pilaf, basmati rice couscous or potatoes and some grilled veggies like Eggplant and tomato