Cooking Instructions
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Step 1
In a mixing bowl, add all the marinade ingredients.
Plain Yogurt (120 g)
, the juice from
Lemon (1)
,
Fresh Ginger (3 g)
,
Garlic (8 g)
,
Cayenne Pepper (3 g)
,
Ground Cumin (2 g)
,
Ground Black Pepper (2 g)
, and
Salt (6 g)
. Stir well.
Step 2
Then add the
Boneless, Skinless Chicken Breasts (2)
, and mix well so that all the pieces are well coated with the marinade and let it sit for a couple of hours (or overnight).
Step 3
After the chicken has marinated, preheat the oven to 400 degrees F (200 degrees C), then spread the pieces out one at a time on a well greased baking sheet.
Step 4
Pop them in the oven for 15 to 20 minutes.
Step 5
Then switch the oven to broiler and let the chicken brown or even develop a few burned spots for another 5-6 minutes.
Step 6
While the chicken is cooking, you can prepare the sauce. Start by melting
Butter (30 g)
a skillet or a deep fry pan.
Step 7
Add to it the
Garlic (8 g)
and
Jalapeño Pepper (1)
.
Step 8
Add
Garam Masala (1 g)
,
Cayenne Pepper (2 g)
and
Ground Cumin (2 g)
. Stir and fry the spices for a few seconds.
Step 9
Pour in
Tomato Sauce (225 g)
and season with salt and let it bubble for a few minutes.
Step 10
Then turn the heat to low and pour in
Heavy Cream (80 mL)
.
Step 11
Add
Granulated Sugar (4 g)
for sweetness, stir well, cover and let the sauce simmer for 5-10 minutes.
Step 12
Now, simply add the chicken to the sauce with
Fresh Cilantro (1 handful)
and mix well.
Step 13
Garnish with some more fresh cilantro and serve hot with Indian flat bread (naan) or steamed rice.
