Serves: 4
Total Calories: 647

MARINADE FOR CHICKEN
1 piece (2 to 3 inches) fresh ginger peeled
4 cloves garlic
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1 lemon juiced
1 1/2 cups plain yogurt divided
1/4 cup vegetable oil
4 (4 to 6 ounce) boneless skinless chicken breasts cut into 1 1/2 inch cubes
TOMATO-CREAM SAUCE
1 tablespoon unsalted butter
1 clove garlic minced
2 teaspoons ground cumin
2 teaspoons paprika
2 tablespoons dried fenugreek leaves
1 (8-ounce) can tomato sauce
1/4 cup tomato paste
1 1/2 cups heavy cream
salt
1/3 cup sweetened flaked coconut to garnish

In a mini-food processor, process ginger and garlic until a paste forms.

In a large nonreactive bowl, thoroughly combine the ginger/ garlic paste with the salt, chili powder, garam masala, lemon juice, yogurt, and oil. Add the chicken cubes and mix well until the chicken is evenly coated. Marinate in the refrigerator overnight.

On a stovetop grill, cook chicken over medium-high heat, browning all sides, about 10–12 minutes total.

In a large, heavy skillet, melt the butter over medium heat and sauté the garlic for 1 minute. Stir in the cumin, paprika, and fenugreek and cook until fragrant, about 2 minutes. Add the tomato sauce, tomato paste and cream and bring just to a boil. Reduce heat to low and simmer 20 minutes, until the sauce thickens. Add the grilled chicken cubes and simmer for 10–12 minutes. Season to taste with salt. Transfer to a decorative platter, sprinkle with coconut and serve immediately with basmati rice and naan.

Nutritional Facts:

Serves: 4
Total Calories: 647
Calories from Fat: 492

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash