Categories: dinner, indian, rice

Ingredients

• 1 lb. chicken, cut into bite-size pieces
• 2 cups plain yogurt
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 1-2 tsp. Garam Masala
• 1-2 tsp. cayenne (more or less for heat)
• salt and pepper to taste
• 2 tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 inch piece ginger, minced
• 1 medium/large onion, diced
• 32 oz (the big one) can tomato sauce
• 2 tsp. garam masala
• 1-2 tsp. Cayenne (more or less for heat)
• 1 tsp. cumin
• salt and pepper to taste
• 1 cup cream
• fresh cilantro for garnish

Directions

1. Combine yogurt, garlic, ginger, garam masala, cayenne pepper, salt, and pepper. Marinade chicken in mixture for one hour to overnight.

2. Grill chicken pieces until cooked through (on skewers, on George Foreman grill, or—if you are without culinary resources—in a frying pan).

3. In a large sauce pan saute garlic, ginger and onion in a little oil until onion is softened. Add tomato sauce and seasonings, simmer for 10 minutes.

4. Add cooked chicken and cream, simmer one minute.

5. Serve over rice with cilantro garnish.

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