This recipe is adapted from an awesome little cookbook my kids got me called The Sriracha Cookbook; I love the stuff! It was amazingly fragrant and flavorful and paired perfectly with beer. As a side dish, I sauteed spinach in some olive oil and lots of garlic- it was the perfect complement to the chicken.
2 lbs chicken breast or thigh, cut into cubes
Marinade:
1 cup plain whole-milk yogurt
1/8 cup Sriracha
1/8 cup lemon juice
2 cloves of garlic, minced or pressed
1/2 T cumin
1 t allspice
1 t cinnamon
1/2 T kosher salt
freshly ground pepper
Mix all the marinade ingredients and add the chicken cubes; refrigerate overnight.
Sauce:
1 T butter
2 cloves of garlic, minced or pressed
1/2 T cumin
1/2 T coriander
1/2 T garam masala
1/2 T sweet paprika
8 oz. canned tomato sauce
1-2 T Sriracha (to taste)
1 cup heavy cream
salt and pepper
chopped cilantro
Melt the butter and add the garlic- cook until fragrant and add spices for about 30 seconds. Stir in the tomato sauce and sriracha and simmer for about 10 minutes. Slowly add the cream and heat through on low heat.
Meanwhile, thread the cubes of chicken onto skewers and grill over medium high heat for a total of 8 minutes. Add the chicken to the sauce, cover and let gently heat for about 6 or 7 minutes. Serve atop basmati rice (or riced cauliflower if you want to do low-carb) and sprinkle with cilantro.
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