3 boneless, skinless chicken breasts - cut into 1 inch cubes
1 lemon, juiced
0.5-1 cup greek yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 tablespoons Nourished Roots Co. Indian Spice
Bamboo or wooden skewers
3 tablespoons olive oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2-3 tablespoons of Nourished Roots Co. Indian Spice
2 tablespoons tomato puree
1-14 oz can crushed tomato
1.5 cups water
Chopped cilantro, to garnish
Rice and/or naan bread, for serving
Preheat oven to 500°F.
Combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray.
Bake for about 15 minutes until it reaches a minimum internal temp of 165°F.
While the chicken is cooking, heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
Add the chicken and stir, cooking for another 2-4 minutes.
Serve with rice and naan bread and garnish with cilantro!
Tag me when you make this dish! @nourishedrootsco and @kelsmarcelle