Ingredients

• 1 lb boneless skinless chicken thighs, cubed
• 1/2 cup plain yogurt
• 2 tablespoons grated ginger
• 2 tablespoons pressed garlic
• 1 lime, juice of
• 2 teaspoons chili powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon liquid smoke
• salt
• 2 tablespoons vegetable oil
• 1 onion, finely sliced
• 1 jalapeno, minced
• 2 teaspoons grated ginger
• 2 teaspoons pressed garlic
• 1 tomatoes, finely chopped
• 2 teaspoons tomato paste
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1/2 cup heavy cream (more if you want it saucier)
• 1/4 cup chopped fresh cilantro

Instructions

1. Mix marinade ingredients together. Pour over chicken and stir to coat. Cover and refrigerate for 1 to 2 hours.

2. Put the chicken pieces on a metal skewer and light your broiler (you may also grill them on your barbecue) and cook until the juices run clear and the meat is blackened in places, turning occasionally. Remove from the skewers and set aside.

3. Heat the oil over medium heat and sauté the onions and jalapeno until soft. Add the ginger and garlic and cook for 30 seconds, stirring constantly.

4. Add the tomatoes, tomato paste and spices and cook on medium low heat. Add water if necessary to prevent sticking. When the ingredients are well blended and the sauce is fragrant, add the chicken and the cream. Heat through but do not boil.

5. Garnish with chopped fresh cilantro and serve over basmati rice.