- 1 cup plain greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoon ground cumin
- 5 teaspoon garam masala
- 3 teaspoon powdered ginger
- 3 large boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon ghee (or butter)
- 1 teaspoon minced garlic
- ⅛ cup jarred jalapeño slices (or one finely chopped jalapeño pepper)
- 2 teaspoon garam masala
- 2 teaspoon paprika
- 2 teaspoon salt, or to taste
- 1 teaspoon pepper
- 1 (8oz) can tomato sauce
- 1 cup heavy cream
- fresh cilantro, chopped (for garnish)
- Lightly oil a large cast iron or heavy-bottomed skillet and turn to medium heat.
- Place ghee or butter in a large pot or skillet and turn to medium low. It needs to be big enough to hold the sauce and the chicken together at the end.
- Add garlic and jalapeño to the melted butter and sauté, stirring occasionally, for at least one minute.
- Add the marinated chicken to the skillet and set a timer for 4 minutes. Turn attention back to sauce.
- Add garam masala, paprika, salt and pepper to the butter, stir well.
- Add tomato sauce and heavy cream to the butter, stir well and simmer on low heat. To get it to a simmer I turned up the heat for a minute until the sauce bubbled, and then I slowly turned it to low. You want it to still bubble slightly, but not so much that it's popping out of the pan.
- Once the chicken has cooked for 4 minutes, flip the pieces and cook for 4 more minutes.
- Check the chicken with a meat thermometer. When it's done, add it to the sauce and let it continue to simmer.
- Warm naan as the package directs. Let the chicken simmer while the oven heats up and the naan warms.
- Turn off the stove and stovetop and sprinkle the dished-out portions of chicken with cilantro. Serve with warmed naan.
Note: Serves 4.
Photo Credit: lrennie.blogspot.com