1 T Garam Masala (Indian spice blend found in bulk spice section)
1/2 tsp cumin
1/2 tsp smoked paprika
1 tsp chili powder
1/2 tsp turmeric
3/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp cinnamon
1 tsp salt, more to taste
1/2 tsp pepper
Juice of 1/2 lemon
9–10 wooden skewers (soaked for 30 minutes prior to grilling)
Jasmine Rice, for serving (can sub cauliflower rice)
Naan Bread, for serving
Cilantro, as garnish
For the Jalepeno Cilantro Yogurt Sauce:
2 jalepenos, stems and seeds removed
1/2 c greek yogurt
Juice of 1 1/2– 2 small limes
1 1/2 c cilantro
1/4 tsp cumin
1 tsp white vinegar
Salt + Pepper, to taste
To make the chicken: add olive oil, greek yogurt, coconut milk, tomato paste, garlic, ginger, lemon juice, and all spices to a large mixing bowl; give it a good stir. Now add chicken and toss to evenly coat. Cover and transfer to fridge to marinate for 30 minutes- 1 hour.
For the Jalepeno Cilantro Yogurt Sauce: While your chicken is marinating, make your sauce! Add all items to your blender or food processor and blend until smooth. Adjust salt, pepper, and lime juice to taste. Cover and store in the fridge until you are ready to serve. *this will keep for 2-3 days.
To make the skewers: Soak wooden skewers in water (easiest on a rimmed sheetpan) for about 30 minutes before threading the chicken on and grilling. This helps prevent them from burning on the grill.
To grill the skewers: Pat skewers dry, thread the chicken on and pre-heat your grill or grill pan to medium high heat (around 375 degrees). Make sure to bring chicken to room temperature before placing on grill. Grill for 10-15 minutes, turning every 5 minutes or so, until no longer pink and completely cooked through. When finished cooking, wrap chicken in foil and let rest for 5-10 minutes.
Serve warm with rice, naan bread, and yogurt sauce. Enjoy!!
If you want to bake in the oven: arrange skewers onto parchment or foil lined baking sheet. Bake at 450 degrees for 12-15 minutes, turning halfway, until fully cooked through. Remove from oven and wrap with foil for 5-10 minutes. This helps to lock in those juices!