Neither did I until a couple of years ago, and I didn’t know what I missed..
Grilling chicken is not unfamiliar in the Indian kitchen. You might have seen a Tandoor before - a large (clay) oven that looks like a pot, using for grilling meats and naan bread in temperatures up to 900°F
This recipe mimics a tandoor oven, by grilling marinated chicken pieces on a hot grill (in my case a Big Green Egg), and dunking it into creamy sauce!
Enjoy and I can’t wait to see your versions of this delicious meal!
Tim
Ingredients
3 boneless skinless chicken breasts
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste For the Sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup chopped fresh cilantro
Preparation
Preheat your grill or oven to 400°F
Cut your chicken breast into fairly large chunks (1.5 inch cubes)
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
To make the sauce, melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
Grill the chicken pieces on an open fire, turning every 5 minutes to make sure the pieces don’t burn. Cook until the internal temperature registers 165°F, not further!
If using an oven to cook the chicken, roast at 400°F first, followed by the broiler for the last 5 minutes to char the outside slightly.
Add grilled chicken to the sauce and simmer for 10 minutes. Serve with chopped cilantro, naan and rice!
Bon Appetit!