1 ½ lbs boneless, skinless chicken breasts
¼ cup plain yogurt
4 tsp ginger, finely grated
2 tsp lemon juice
1 large garlic clove, minced
1 tbsp ground coriander
1 ½ tsp ground cumin
½ tsp ground cardamom
1/2 cup fresh cilantro, chopped
½ tsp ground nutmeg
½ tsp cinnamon
1 ½ tsp paprika
½ tsp cayenne
1 tbsp ginger, finely grated
1 large white onion, finely chopped
1 – 25 oz jar of Cucina Antica La Vodka sauce
Cooked basmati rice
In a small bowl, whisk together yogurt, ginger, lemon juice, and garlic. Rub the marinade over the chicken. Let the chicken marinate for at least 1-hour or overnight.
Preheat broiler. Line baking sheet with foil and arrange chicken on sheet. Broil until chicken starts to blacken in spots, about 10 minutes (note: it will not be fully cooked). Cut chicken into bite-size pieces.
In a small bowl, whisk together coriander, cumin, cardamom, cilantro, nutmeg, cinnamon, paprika, cayenne, and ginger.
In a large pot, sauté onions over medium heat for 3 minutes. Stir in the spice mixture and La Vodka sauce. Bring the sauce to a boil. Add chicken and lower to a simmer, stirring occasionally for 10 minutes, or until chicken is cooked through.
Serve with naan and/or rice, and garnish with cilantro sprigs.
Calories 259, Carbs 6 grams, Cholesterol 107 milligrams, Fat 11 grams, Protein 35 grams, Sodium 217 milligrams, Sugar 1 grams
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