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1
1.
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2
Cut chicken into bite size pieces.
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3
Season chicken with a few dashes of black pepper and seasoning salt.
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4
2.
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5
Put the chicken in a large bowl and all marinade ingredients: yogurt, lime juice, cumin, red pepper, black pepper, cinnamon, salt, and ground ginger.
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6
3.
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Chill in the fridge for 1-2 hours.
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8
4.
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Spray large skillet with cooking spray and heat on medium-high.
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Remove chicken from the marinade and cook in the skillet until done, or about 5-7 minutes.
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Discard marinade.
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12
Once done remove skillet from heat and cover chicken to keep warm.
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13
5.
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14
Mince garlic and serrano chili.
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15
6.
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Melt butter in a large pot over medium heat.
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Add garlic and serrano chili and cook for 1 minute.
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18
7.
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Add coriander, cumin, paprika, garam masala, and salt.
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Stir to combine well.
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21
8.
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Stir in tomato sauce and simmer for 15 minutes.
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23
Stir every couple of minutes.
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24
9.
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25
While sauce is simmering, chop cilantro.
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26
10.
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27
Stir the cream into the sauce; use 1 cup for hot-medium, 2 cups for medium-mild.
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28
11.
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29
Add chicken to sauce and mix together well.
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30
12.
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Serve over rice and garnish with cilantro.
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32
Adapted from: Mattawa Mum
