Let me know what you think if you try it. My only complaint is that the first time I made it I didn't double or triple the recipe. It is seriously so good.
1 1/2 Lbs chicken tenders, chopped into bite size pieces
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper (I use less when cooking for my low-heat tolerante loved-ones)
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger
8 cups whole milk
¼ cup lemon juice
1 tsp salt (more or less to taste)
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1/8 tsp pepper
¼ tsp cayenne pepper (add more for more “heat”)
½ tsp ground ginger
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (8oz) tomato sauce
1 c heavy whipping cream
Cilantro to taste
- Cut the chicken bite size.
- Mix all the marinade ingredients in a dish, add chicken.
- Coat the chicken.
- Let marinade in the fridge (at least 30 minutes, no longer than 24 hours)
- Stovetop: Add 1tblsp olive oil (uh oh, extra ingredient, can you handle it?) to a skillet with high sides. Heat the oil, add the chicken. Try not to add all the marinade. Cook on med-high for about 8 mins.
- Grill: Use a grill plate with small slats so smaller pieces of chicken don’t fall through. (I haven’t tried this method yet. Though my guess: 3 mins each side on med-high)
- Measure all your spices into a bowl (so you can dump them in all at once)
- Open up your can of tomato sauce
- Melt the butter over medium heat
- Add garlic and jalapeño and cook for 1 minute.
- Dump in the spices. Stir. (it should look pasty)
- Enjoy the amazing smell (seriously, if you don’t, why are you cooking?)
- Add tomato sauce. Stir and cook on medium for 15 minutes. It should be thick when you’re done
- Add in the cream: 1 cup is the standard. You can add more to dilute the heat (you pansy).
- Line a large colandar with cheese cloth (I bought mine at Wal-Mart in the fabric section. I ignored the weird looks I got going up and down the fabric/craft aisles) Then end goal is to dump cheese curds in this thing and twist and tie it off so make sure you leave enough cloth to make tying easy.
- Boil the whole milk in a non stick pot (because it will stick) over medium heat. It takes a while for it to get all foamy. That foam is what you want.
- Add the 1/4 cup of lemon juice. It will almost immediately seperate into curds and whey.
- Turn down heat to simmer/low
- Stir, trying to clump the curd together
- Pour out the curds.
- Rinse with water (It is bathed in lemon juice after all)
- Squeeze the water out
- Add salt and mix (seriously please salt to taste. The first time I made it I didn't add salt. It tasted like milk. Only more bland)
- Wrap tightly in the cheesecloth and try to squeeze out even more water.
- Tie it and hang it over your sink and leave for 15 mins. Hopefully it will drain some more
- Give it another squeeze to try and get out any more moisture
- shape into a flat wheel with the knot/twist on the side, lay on a plate, put another weighted plate ontop and let it sit in your fridge for 20+ mins