Servings: 4 Calories: ~na/serving Time: 3h

Ingredients
  • 1 tsp turmeric
  • 1 cup rice
  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 2 tsp cumin
  • 1 tsp garam masala
  • 1 tsp ground cinnamon
  • 2 tsp cayenne pepper
  • 2 tsp black pepper
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 3 chicken thighs (or breasts)
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1 jalapeno, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp salt
  • 1 cup heavy cream
  • 8oz tomato sauce
  • (optional) 1 tsp toasted sechuan pepper corns

Instructions:
  • Mix yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and salt
  • Put chicken in a gallon zip lock bag, pour marinade in and mix. Refrigerate at least 1 hour, preferably overnight
  • Add 1 cup of rice and 1.5 cups water to rice cooker and cook, season with turmeric when finished
  • Start grill over high heat (if charcoal, let coals burn for ~30min)
  • Grill ~5 minutes on each side until 165F
  • Melt butter in large skillet over medium heat, saute garlic and jalapeno for 1 minute until fragrant
  • Season with 2 tsp cumin, paprika, 2 tsp of salt, and garam masala
  • (optional) Microwave sechuan pepper corns for 30 seconds, grind in mortar and pestle or spice grinder, add to sauce
  • Stir in tomato sauce and cream and simmer for 20 minutes
  • Cut chicken into chunks, simmer in sauce for 10 minutes
  • Serve with rice
Source: All Recipes
Made on: 2019/02/03