Hands-on Time
56 Mins
Total Time
9 Hours 28 Mins
Yield
Serves 5 (serving size: 3/4 cup chicken mixture and 1/2 cup rice)
Photo: Oxmoor House

How to Make It

Step 1

Combine garlic and ginger on a cutting board. Sprinkle with salt, and mash to a paste by dragging and pressing broad side of knife over mixture several times. Combine garlic mixture, yogurt, and next 5 ingredients (through ground red pepper) in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 8 to 24 hours, turning bag occasionally.

Step 2

Place tomatoes in a food processor; process until pureed to measure 2 cups. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes or until browned. Add ginger and garlic; sauté 1 minute. Add coriander, paprika, turmeric, and ground red pepper; cook 1 minute. Stir in tomato puree, and bring to boil. Cover, reduce heat to low, and simmer 20 minutes or until thick.

Step 3

Preheat grill or broiler.

Step 4

While masala sauce simmers, remove chicken from marinade; discard marinade. Thread chicken onto 4 (12-inch) metal skewers. Place skewers on grill rack or broiler pan; cook 3 minutes. Turn skewers over; cook 3 minutes or until browned on all sides but still undercooked in center (chicken will finish cooking in sauce).

Step 5

Remove chicken from skewers; add to masala sauce. Stir in salt and garam masala; cover and simmer an additional 6 minutes or until chicken is done. Remove from heat; stir in yogurt and cilantro. Serve over rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Global Kitchen

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