Joe's been in the mood for this dish ever since he went to an Indian restaurant here in the city. He said it was absolutely delicious and very close to the original dish!
1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp black pepper
1 Tbsp minced fresh ginger
4 tsp salt, or to taste
3 boneless, skinless chicken breasts, cubed
1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
3 tsp salt, or to taste
1 (8-oz) can tomato sauce
1 cup heavy cream (I used half and half)
1/4 cup minced green pepper
1/4 cup minced onion
In a large Ziplock bag, mix yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Add chicken cubes. Seal bag and refrigerate for at least 3 hours.
Heat grill. Discard marinade & put chicken cubes onto skewers (shishkabob style). Grill chicken over medium-high heat just until done. (Because we don't have a BBQ I just skipped the skewer step and cooked the chicken in a skillet - it turned out great.
Melt butter in a large skillet on medium heat. Saute onion and garlic for about a minute. Add green peppers. Saute for about 4 minutes. Add 2 tsp cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add salt to taste. Add grilled chicken and simmer another 10 minutes. Serve with rice and Naan.
1/2 (.25 ounce) package active dry yeast
1/2 cup warm water
2 tablespoons white sugar
1 tablespoon and 1-1/2 teaspoons milk
1/2 egg, beaten
1 teaspoon salt
2-1/4 cups bread flour
1 teaspoon minced garlic (optional)
2 tablespoons butter, melted
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.