Serving Size: Serves 8
Liven up your winter gathering with these exotic skewers served with a bold dipping sauce. Unexpected yet familiar, warming and mildly spicy, the taste of India comes through from the garam masala and turmeric. Those wonderful spices impart gorgeous color as well as complex flavor. Everyone will be asking for the recipe.
- 1 tablespoon ground turmeric
- 4 teaspoons garam masala, divided
- 6 cloves garlic
- 1 2-inch piece ginger, peeled and roughly chopped
- 1 jalapeño, stemmed
- 1 28-ounce can whole peeled tomatoes, undrained
- 2 pounds boneless, skinless chicken breasts
- ¼ cup Greek yogurt
- Kosher salt, to taste
- 6 tablespoons unsalted butter
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 1 tablespoon paprika
- 2 small yellow onions, finely chopped
- 1 cup heavy cream
- Naan bread, for serving
- In a food processor, puree turmeric, 2 teaspoons garam masala, garlic, ginger, jalapeños, and ½ cup water. Remove paste to a small bowl.
- Without rinsing the food processor, puree tomatoes and press through a sieve.
- Slice chicken breasts into large cubes. In a bowl, combine 2 tablespoons of the paste, chicken, yogurt, and salt. Marinate for 30 minutes.
- While the chicken marinates, make the dipping sauce. Heat butter in a large saucepan over medium heat. Add coriander, cumin, and the other 2 teaspoons garam masala; toast 4 to 6 minutes. Add paprika and onions; cook until soft, 6 to 8 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and ½ cup water; boil. Reduce heat; simmer until thickened, 6 to 8 minutes. Stir in remaining masala marinade.
- Skewer marinated chicken and cook under the broiler for about 15 to 17 minutes, turning once. Serve with the sauce and pieces of Naan bread.