Ingredients Jump to Instructions ↓

  1. 3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces

  2. 250g thick natural yogurt

  3. 1 tablespoon fresh ginger, minced

  4. 1 teaspoon ground cinnamon

  5. 2 teaspoon chili powder

  6. 2 teaspoon fresh cracked pepper Salt Skewers, If using wooden skewers completely submerge them in water for approx.

  7. 30 minutes. This will hinder them from catching fire while grilling. Tomato Gravy:

  8. 250g canned cocktail tomatoes

  9. 250g heavy cream

  10. 2 garlic cloves, minced

  11. 2 red chilies, finely chopped

  12. 2 teaspoons ground cumin

  13. 2 teaspoons paprika powder

  14. 1 tablespoon ghee or clarified butter Handful of coriander leaves/cilantro, chopped Salt and pepper

Instructions Jump to Ingredients ↑

  1. : Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated. Cover and refrigerate overnight. On the next day, either prepare your charcoal grill or heat up the grill function of your oven to high. Thread the chicken pieces onto the skewers, discarding the marinade. Grill the chicken evenly on all sides, until juices run clear – approx.

  2. minutes. To prepare the gravy, heat a large skillet to medium and melt the ghee/clarified butter. Sauté the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture. Pour in the canned tomatoes, scraping the bottom of the skillet to deglaze it and to release any bits stuck to the pan. Simmer uncovered for approx.

  3. -15 minutes on low heat until the sauces begins to thicken, then add the grilled chicken pieces and cream. Simmer for a further 10 minutes, thickening the sauce further and to heat the chicken and cream through. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.


Send feedback