Ingredients
- Onion tomato marsala
- 3 tablespoon olive oil
- 2 cup chopped onion
- 1 ½ teaspoon cumin seeds
- 3 garlic cloves
- 1 tablespoon peeled minced fresh ginger
- 1 teaspoon ground coriander
- Chicken tikka
- ¼ cup olive oil
- 1 tablespoon olive oil
- some olive oil
- 2 tablespoon lemon juice, divide into 2 different tablespoons
- 1 teaspoon salt, divide into 2 halves
- ¾ teaspoon cayenne pepper, divided into 1/4
- ½ teaspoon dry mustard powder, divided
- 2 pound boneless skinless chicken breast, cut into 1 1/2 cubes
- 1 cup plain nonfat yogurt
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled minced
- 1 teaspoon garam masala
- cilantro, chopped
Directions
1. Masala/ Heat oil in a heavy large saucepan on medium-high heat . Add onions and cumin and saute until onions are golden, about 12 minutes. Add garlic & ginger; stir one minute. Add coriander; stir 15 seconds. Add tomatoes; reduce heat to medium and simmer until chunky sauce forms, about 6 minutes. Season to taste with salt and pepper. |
2. Chicken/ Whisk 1/4 cup of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon of dried mustard in a large bowl. Add chicken cubes toss to coat. Cover and chill for 30 minutes, tossing occasionally. |
3. Whisk next four ingredients with 1 tablespoon oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon dry mustard in a large bowl. Add chicken mixture; toss. Cover and chill 3 hours, tossing occasionally. |
4. Preheat oven to 375 degrees. Thread chicken pieces onto 6 metal skewers, dividing equally. Brush grill pan with oil; heat over medium high heat. Working in batches, if necessary, grill chicken with marinade still clinging until dark brown, about 2 minutes per side. Transfer to rimmed baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes. |
5. Rewarm onion-tomato masala. Divide sauce among plates. Place 1 skewer on each plate, sprinkle with cilantro and serve. |