Ingredients
1cupplain yogurt
1tbsplemon juice
2tspground cumin
1tspground cinnamon
1tspcayenne pepper
¾tspblack pepper
1tspground ginger
1tspsalt
3chicken breasts,boneless, skinless
1tbspunsalted butter
1clovegarlic,minced
1jalapeno pepper,finely chopped
2tspground cumin
2tsppaprika
1tspkosher salt
8oztomato sauce,canned
1cupheavy cream
2tbspunsalted butter
1tbspvegetable oil
¼cupfresh cilantro,chopped
Preparation
In a large ziploc bag the night before cooking, add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken and mix well. Marinate overnight.
Add the butter, garlic and jalapeño to a large skillet on medium heat for 1 minute until the garlic is aromatic.
Add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt and cook for 1 minute, stirring constantly until the spices darken in color.
Add in the tomato sauce and heavy cream, stir and cook for 1 minute.
Remove the sauce from the pan and keep to the side, then wipe the skillet clean.
Add in 2 tablespoons of butter and vegetable oil to the large skillet on medium high heat.
Remove most of the marinade (and discard this marinade) from the chicken and add it to the skillet.
Cook for 5 to 6 minutes on each side until cooked through.
Top with sauce and bring to a simmer, then top with cilantro.
