Instructions

Whisk the yogurt in alarge bowl.Stick to a thicker yogurt.

Chop 3-4 garlic cloves and 1/2 inch ginger in a mortar pestle,food processor or with the back of your knife.Add half of this ginger garlic paste to the yogurt.

Add in Rawspicebar's tandoori spice blend and all ingredients.

Cut and cube chicken,about 1 inch thick.season generously with salt,and pepper if preferred.Add all cubed chicken,to the yogurt mixture and coat well.Refrigerate and allow to marinate for at least one hour and up to 5 hours.

When the chicken is ready to be cooked,fire up the grill,grill pan or boiler to high heat.Thread the chicken cubes on bamboo or metal skewers and add to very high heat.about 10 mins until the chicken starts to brown and char.Leave the chicken slightly undercooked in the center,as the chicken will simmer in the sauce under low heat for another 15 mins and will cook through.For the masala sauce.

Heat oil or butter in alarge dutch oven over medium high heat until hot.

Add 1 chopped tomatoes and the remaining garlic ginger paste until fragran,about 30 sec.

Add remianing tomato juice and reduce heat to medium low.Allow to simmer for 20 mins until tomatoes cook doe=wn.stir in cream.

Add stirring frequently,until chicken is cooked through,about 10 mins.

Add a splash of lemon juice and cilantro to finish.serve alongside rice or naan

tools

pan

Measuring Cups