1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon salt, or to taste
4 boneless skinless chicken breasts, cut
into bite-size pieces
4 long skewers
3 tablespoons butter
3 clove garlic, minced
3 jalapeno pepper, finely chopped
1 large red onion, chopped
2 green bell peppers, chopped
6 teaspoons ground cumin
6 teaspoons paprika
2 teaspoons salt, or to taste
1 (28 ounce) can crushed tomatoes
2 cups heavy cream
6-7 roma tomatoes, chopped
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic, jalapeno, green peppers and onion for 6-7 minutes or until soft. Season with 6 teaspoons cumin, paprika, and 2 teaspoons 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. Add chopped tomatoes and simmer for 3-4 more minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice.