It might be an understatement to say that this is the favorite meal in my house. I am asked to make this for just about every special event. It makes about 8 servings, just enough for dinner with guests and lunch the next day.
I actually think this tastes better on day #2, which makes it the perfect leftover. Now, before you dive into cooking, take note of the Punjabi Masala spice blend. I have tried a couple other spice mixes and this is hands down what makes this meal taste so good. If you are local, cruise down to Saffron Valley for Lavanya Mahate’s spice blends. You can also order these online through Saffron Valley.com. It’s definitely worth going to buy these spices.
Warning: I have been told that this masala trumps the Indian restaurants in town… it’s really that good—which is why I am pushing the spice blend so hard.
In a large bowl, combine…
32oz plain yogurt
1 1/2-2 lemons juiced
1/2 cup East India Pantry Punjabi Masala Spice Blend
2 Tbs salt
2 Tbs minced ginger
3 lbs boneless, skinless chicken breasts cut into 1″ cubes
Cover and refrigerate for one hour.
Step 2: Make Sauce
In a large pot, add…
1/4 cup East India pantry punjabi masala spice blend
1 head of garlic minced
29 oz can of tomato sauce
2 cups of cream
2 Tbs butter
In a large pot, melt butter (or olive oil) over medium heat. Add minced garlic and Punjabi Masala spice mix, sautée for one minute.
Add tomato sauce and cream. Simmer for about 20 minutes.
Step 3: While sauce is simmering, pre-heat your grill to medium/high heat. Thread your marinated chicken onto skewers and place directly on grill (grill for about 5 mins on each side). Grill until juices run clear (I like to add more of the yogurt marinade to the chicken while it’s on the grill for some extra flavor). When chicken is cooked through, add to the sauce. Take the leftover yogurt marinade and add to sauce. Turn heat up to boil for a minute and then reduce back down to a simmer.
Serve with freshly chopped cilantro and jasmine rice.