3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
250 grams thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cuminAJI-NO-MOTO® Umami Seasoning
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepperSalt
For tomato gravy:
250 grams canned cocktail tomatoes
250 grams heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper
1. Mix all of the ingredients for the marination in a large bowl. Thoroughly mix until the chicken is nicely coated.
2. Leave to Marinade for a few minutes. Grill the chicken evenly on all sides, until juices run clear - approx. 5-6 minutes.
3. To make the sauce, Heat ghee or clarified butter in a sauce pan and sauté garlic and chilis. Add cumin and paprika. Until it cooks into a soft paste. Add tomatoes. Season with AJI-NO-MOTO® Umami Seasoning. Simmer for 2 minutes to thicken then add grilled chicken pieces and cream. Let simmer for a few more minutes.
4. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles.