Name: Skewered Chicken with a Creamy Fenugreek Sauce (Malai Methi Kebab)
Yield: Serves 8
Cuisine: India
Ingredients: 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); ½ teaspoon cayenne (ground red pepper); ½ cup tomato sauce, homemade or canned; 1 tablespoon Ghee or melted butter; 1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips; 1 teaspoon coarse kosher or sea salt; ½ teaspoon Punjabi garam masala; 1 teaspoon cumin seeds, ground; 1 teaspoon Garlic Paste; 1 tablespoon Ginger Paste; 1 tablespoon coriander seeds, ground; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; ¼ cup Thick Yogurt; Bamboo or metal skewers; Vegetable cooking spray; ¼ cup heavy (whipping) cream or half-and-half

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A curry this easy is a good choice for an outdoor gathering. It appeals to the stand-around-the-grill-and-munch crowd, and as the creamy sauce that clings to each morsel drips to the ground, the host won’t think twice about the mess because Fido will be busy mopping it up with his eager tongue. Serve it over boiled red rice (see box) for an unusual combination. Turkey breasts make an excellent alternative, should you wish to cluck a different tune.