Cremona's Kitchen

I never knew my love for Indian food until I moved to the Twin Cites.  My friend Leslie was coming to visit and wanted Indian food.  She did some online research and found The Dancing Ganesha.  The food was amazing! It quickly became my favorite restaurant, and I have celebrated many occasions there.  Since starting to cook, it has been a goal of mine to make Indian food at home.  It took a while for me to track down garam masala, but once I found it, I couldn’t wait to make this.  And it was definitely worth the extra effort.

Ingredients

For the marinade:

• 1 cup plain yogurt

• 1 tbsp. freshly squeezed lemon juice

• 1 tsp. ground cumin

• 1 tsp. ground cinnamon

• 1 tsp. cayenne pepper

• 2 tsp. black pepper

• 1 tbsp. fresh ginger, minced

• 1 tsp. salt

• 3 boneless chicken breasts or 8 chicken tenderloins, cut into bite-sized pieces

For the sauce:

• 1 tbsp. unsalted butter

• 2 cloves of garlic, minced

• 1/2 jalapeno pepper, finely chopped

• 2 tsp. ground cumin

• 2 tsp. paprika

• 1 tsp. garam masala

• 1 cup tomato sauce

• 1 cup heavy cream

Directions

1. In a large bowl, combine the marinade ingredients.  Place chicken in marinade, cover, and refrigerate for at least 4 hours to overnight.
2. In a large skillet, melt the butter.  Add the garlic and jalapeno.  Saute for 2 minutes.  Stir in cumin, paprika, and garam masala.  Slowly stir in tomato sauce and heavy cream.  Simmer on low for twenty minutes to allow sauce to thicken.
3. In a medium skillet, cook chicken after removing chicken from marinade.  Discard marinade.
4. Add cooked chicken to sauce.  Cook on low for 10-15 minutes.
5. Serve over rice.  Enjoy!

Source: Table for Two