Ingredients
Method
- Gather your ingredients together.
- Mix all of the marinade ingredients in a large mixing bowl.
- Fold in the chicken, cover, and refrigerate overnight.
- Chop the chilies.
- Heat a large skillet to medium high heat and add the butter, garlic and chilies, then sauté for 1 to 2 minutes.
- Add the onion and brown until caramelized, cooking for about 20 minutes. Don't rush this process, this brings out the flavor of the sauce.
- Add the cumin, paprika, and garam masala then cook for a few minutes allowing the flavors to combine and release.
- Add salt, pepper and chopped tomatoes, cook for 10-15 minutes.
- Put the sauce in the blender, puree until smooth then return it back to the pan.
- Add the cream and bring to a simmer, stirring occasionally.
- While your sauce is cooking, take the chicken from the refrigerator and place on wooden skewers.
- Cook the chicken on low broil for 6-10 minutes, turn and cook an additional 4-8 minutes, or until done. Each broiler will vary. You can cook the chicken on the grill if you prefer.
- Once the chicken is cooked allow it to set for 5 minutes to seal in the flavors.
- Add the chicken to the sauce once the sauce has thickened, bring your heat up slightly and heat through.
- Serve over rice and garnish with cilantro.
Notes
This dish goes great with our Paneer Makhani recipe.