Categories: Indian

Ingredients

• 1 cup plain nonfat yogurt
• 1 tablespoon lemon juice
• 2 teaspoons cumin
• 1 teaspoons black pepper
• 1 tablespoon ginger
• 4 teaspoons salt
• 3-4 chicken breasts
• 1 tablespoon butter
• 2 teaspoons cayanne pepper
• 1 clove garlic
• 1 jalepeno pepper
• 2 teaspoons paprika
• garam masala to taste
• 1 8oz can of tomato sauce
• 1 can coconut milk
• fresh cilantro to garnish

Directions

1. In a large bowl combine yogurt, 2 tablespoons garam masala, lemon juice, cayanne, black pepper, pinch of salt

2. Stir in chicken pieces, cover and refrigerate for an hour-stir to marinate well

3. Bake chicken for 20-25 minutes in oven

4. Melt butter in a large heavy skillet over medium heat.

5. Saute garlic and jalapeno for 1 minute.

6. on with 2 teaspoons cumin, paprika, and .5 teaspoons salt.

7. Add in garam masala to taste-about 2 teaspoons

8. Stir in tomato sauce and coconut milk

9. Simmer on low heat until sauce thickens, about 20 minutes.

10. Add grilled chicken, and simmer for 10 minutes.

11. Transfer to a serving platter, and garnish with fresh cilantro.

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