Found this recipe from this cooking blog. I had no idea that cooking this dish could be so easy! And surprisingly yummy. We give it an 8/10. It has just enough spice for me to love it. If you don't like spicy at all, I would leave out the jalapeno.
Servings: 3
Marinade:
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground Ginger, 2 tsp)
1 teaspoon salt
3 boneless, skinless chicken breasts
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro
Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for one hour {I, Angie, marinated it about 10 hours while I was at work}. Grill or cook chicken in frying pan. Discard marinade.
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I used ground Ginger, 2 tsp)
1 teaspoon salt
3 boneless, skinless chicken breasts
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro
Combine all marinade ingredients except chicken. Pour sauce over chicken and refrigerate for one hour {I, Angie, marinated it about 10 hours while I was at work}. Grill or cook chicken in frying pan. Discard marinade.
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.
