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1
Cut the chicken into 1-inch cubes.
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2
Place in a large resealable plastic bag and set aside.
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3
To make the marinade, in a medium bowl, mix together the yogurt, Sriracha, lemon juice, garlic, cumin, allspice, black pepper, and salt.
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4
Pour over the chicken, seal the bag, and turn the bag several times to evenly coat each piece.
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5
Refrigerate for at least 2 hours, although overnight is best.
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6
Preheat the broiler or the grill to medium-high heat.
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7
Soak 16 wooden skewers in warm water for about 30 minutes.
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8
Line a baking sheet with parchment paper.
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9
Drain the excess marinade from the chicken and discard.
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10
Thread the chicken pieces onto the skewers.
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11
Set each finished skewer on the prepared baking sheet.
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12
When all the skewers are prepared, place the baking sheet under the broiler or place them on the grill.
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13
Cook, turning once, until browned and cooked through, 7 to 9 minutes.
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14
Meanwhile, make the sauce.
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15
In a large saucepan over medium heat, melt the butter.
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16
Add the garlic and cook until aromatic, about 1 minute.
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17
Add the cumin, coriander, garam masala, and paprika, and cook for an additional 30 seconds.
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18
Stir in the tomato sauce and Sriracha.
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19
Simmer, uncovered, for 15 minutes.
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20
Slowly add the cream, stirring to avoid curdling.
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21
Simmer for an additional 5 minutes.
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22
Remove the cooked chicken from the skewers and add to the sauce.
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23
Simmer for an additional 3 minutes.
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24
Season with salt and pepper to taste.
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25
Serve over basmati rice.
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26
Garnish with cilantro.
