Here is a photo from 2-Feb-2011, and I executed my own recipe exactly…
8 oz plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
4 boneless skinless chicken breasts, cut into bite-size pieces
2 Tbps olive oil
2 Tbsp minced garlic
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 28 oz can crushed tomatoes
1 cup heavy cream
Several handfuls fresh or ½ package frozen peas
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Heat oil in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Add chicken and brown on all sides. Stir in tomato sauce and cream; add peas (if you use frozen, don’t need to defrost.) Simmer on low heat until sauce thickens, about 30-40 minutes. Serve over rice!
