I made this a couple of weeks back and it was freaking wonderful. Best batch I've ever made, and even though the recipe sounds complicated, it really wasn't. I wanted to save it for future reference. Swiped and adapted from recipes on Recipeaaar.com (Recipe # 18176 and 25587) I liked the sauce recipe on one, and liked the chicken prep on the other. So I combined them.
- 1 lb chicken
- 1-1 1/2 Cup whole milk, plain yogurt
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 2 teaspoon turmeric
Recipe originally called for the chicken to be marinated in yogurt and tikka paste. I have no idea what that is, so I seasoned the yogurt with salt, pepper, garlic powder, and enough turmeric to make it a pretty yellow/orange. I cut the chicken up into largeish, bite sized pieces. I did it large because the chicken will be tossed onto the grill. So it needs to be cut large enough to not fall between the spaces of the grill. The chicken should marinate for several hours.
For the sauce.
I ran the ginger, garlic, and some salt through a small chopper until it was almost a paste. Assemble the spices in a small bowl, set aside.
Melt the butter in a large pan over med-high heat, toss in the sliced onions, cook until soft. Add garlic/ginger paste cook until fragrant. Add the spice mix and fry lightly. Add chicken broth, stir. Add cream, stir. This makes a VERY thick sauce. If you like it thinner (like I do) add some milk until the thickness desired. (can use all milk if no cream, if not thick enough, use cornstarch) Turn off heat and set sauce aside.
Heat the grill, remove chicken from marinade and cook on grill until chicken is cooked throughly. Remove from grill, return low heat to the sauce, add chicken to sauce, heat through, garnish and serve over rice.
I served this to our Pastor with Aloo gobi for the veggie. She loved it! So did the kids.