Another staple for Diwali dinner… yum!

• 2 pounds boneless skinless thighs, cut into 1 inch pieces
• 5-6 wooden skewers, soaked in water for at least an hour

• 3 garlic cloves
• 2 inches fresh ginger

Process the garlic and ginger into a paste and add to a medium sized bowl.

• ½ cup non-fat greek yogurt
• 2 tablespoons half and half
• 1 teaspoon red food coloring (optional)
• Juice of one lemon
• 1 teaspoon coriander powder
• 3 teaspoons salt
• 1 teaspoon garam masala
• ½ cup cilantro, chopped
• ½ cup raw cashews, ground

Preheat broiler on high.

Add the yogurt, half and half, food coloring, lemon juice, coriander powder, salt, garam masala, cilantro and cashews into the bowl with the ginger and garlic. Mix well and add the chicken pieces. Marinate over night or at least two to three hours.
Take out the pieces out of the marinade and place them evenly onto the skewers. Broil on a broiling pan on high for 5 to 6 minutes on both sides or till the chicken is golden brown. Take the chicken out of the skewers and keep aside.

• 3 tablespoons extra light olive oil
• 2 teaspoons cumin seeds, toasted
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 cans (14 ounces) tomato sauce
• 1/3 cup milk
• ¼ cup half and half
• Pinch of sugar
• Salt
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 3 tablespoons dried fenugreek
• ½ cup cilantro, chopped

In a large saucepan, heat the olive oil and add the cumin seeds on medium high heat. Saute for a minute and add the ginger and garlic. Saute for another minute and add the tomato sauce. Add the milk, half and half, sugar, salt, coriander powder and garam masala. Mix well and add half of the chicken pieces (the rest can be used for another recipe). Bring the sauce to a boil and simmer on low heat for 10 minutes. Add the fenugreek and fresh coriander. Check for seasonings.