Marinade:
2 pounds boneless, skinless chicken cut into bite-sized pieces
1 cup plain yogurt
3/4 teaspoon red chili powder
1 tablespoon garlic paste
2 tablespoons ginger paste
1 teaspoon cumin
1 teaspoon garam masala
5 teaspoons lemon juice
1 teaspoon salt
Sauce:
2 tablespoons vegetable oil
1 tablespoon ginger paste
2 tablespoons garlic paste
1/2 large onion, diced
15 ounce can tomato sauce
1 1/2 teaspoon cumin
2 1/4 teaspoons coriander
2 tablespoons garam masala
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons butter
1 cup heavy cream
- Mix the ingredients for the marinade in a bowl and add the chicken.
- Cover and refrigerate for at least one hour.
- Preheat the oven to 400 degrees.
- Skewer the chicken, and lay over a foil-lined pan.
- Bake chicken for 22 minutes
- While the chicken is baking, heat the oil in a large skillet.
- Add the ginger and garlic paste to the skillet and cook for 2 minutes.
- Add the onions and cook until soft, about 5 minutes, over medium heat.
- Add the tomato sauce, spices and butter, cook for 5 minutes.
- Meanwhile, remove the chicken from the oven and take off skewers.
- Add the heavy cream to the sauce and stir until combined.
- Add the chicken and salt and let simmer on low for about 10 minutes.
- Serve over basmati rice.
