This impressive Indian dish is made with a homemade marinade for the chicken breasts and a mouth-watering gravy. Serve with Basmati rice and warm naan if desired.
Special Equipment: Skewers, barbecue (optional)Chicken must marinate for 6 to 8 hours.
To make a marinade for the chicken, stir together yogurt, ginger garlic paste, red chili powder, garam masala, dried fenugreek, and salt.
Submerge chicken in the marinade; cover and refrigerate for 6 to 8 hours. Add chicken pieces to the bowl and submerge them in the marinade; cover and refrigerate for 6 to 8 hours.
Once chicken is done marinating, preheat barbecue or oven to 400ºF.
Remove chicken from marinade and slide onto skewers.
Grill chicken for 6 to 7 minutes; flip and continue grilling for 6 to 8 minutes, until chicken is no longer pink in the centre.
Set chicken aside while you make the gravy.
Heat 1 tablespoon of cooking oil in a large saucepan over medium low heat until oil starts to shimmer.
Stir in whole cumin and coriander; heat until spices start to sputter.
Add garlic and half of the white onion (1 cup); stir and cook over medium low heat for 12 minutes, until onions are soft and caramelized.
Once onions have softened, add ginger garlic paste and chopped tomatoes; continue stirring and cooking for 1 to 2 minutes.
Stir in a pinch of salt, turmeric powder, red chili powder, dried fenugreek, garam masala, and cumin; continue stirring and cooking for 2 to 3 minutes.
Slide the cooked chicken off the skewers into the pan and add butter, cream, honey, ginger, and cilantro.
Simmer chicken in the sauce for 3 to 4 minutes.
In a separate pan, heat oil over medium heat.
Add peppers and the reserved onions (1 cup) to the pan; stir and cook for 1 to 2 minutes.
Transfer peppers and onions into the pan with the chicken and simmer sauce over medium low heat for an additional 2 minutes.
Divide chicken and sauce between serving dishes, sprinkle with chopped cilantro, and serve with basmati rice or warm naan bread.