600g boneless skinless chicken, cut in 1 inch cubes
Marinade
1 cup plain yogurt
2 Tbs lemon juice 2 Tsp ground cumin 2 Tsp ground red pepper 2 Tsp black pepper 1 Tsp ml cinnamon 1 Tsp ml salt 1 piece minced ginger (approx. 5cm long) 6 bamboo skewers
Sauce
1 Tbs unsalted butter
2 garlic cloves, minced 1 jalapeno, minced 2 Tsp ground coriander 1 Tsp ground cumin 1 Tsp paprika 1 Tsp garam masala (buy in Indian market) 1/2 Tsp salt 1 can tomato sauce or candiced tomatoes 1 Cup whipping cream 1/4 Cup chopped freshCorriander
Directions
1. Soak bamboo skewers in water.
2. To make thesauce, melt butter on medium heat. 3. Add garlic & jalapeno; cook 1 minute. 4. Stir in coriander, cumin, paprika, garam masala & salt. 5. Stir in tomato sauce or can of diced tomatoes. and simmer 15 minutes. 6. Stir in cream; simmer to thicken- about 5 minutes. 7. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so anddiscard marinade. 8. Grill chicken, turning occasionally, to cook through- about 8 minutes. 9. Remove chicken from skewers; add to sauce andsimmer 5 minutes. 10. Garnish withcorriander and serve with basmati rice, naan or pita bread.
28 Low-Sugar Recipes - Part 1 - measurements in grams: From vegan-friendly Pizza, paleo-ready meals and tasty Slow-Cooker dishes up to delicious grilled meat