Fedora’s here to aid you in all your cooking crusades. Get your meals to taste their absolute best with a little help from this little bottle of Spanish goodness!



  • 1 cup plain yogurt
  • 2 tablespoons garlic paste 1 tablespoon garam masala
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless skinless chicken breasts (or thighs and cut into large bite-sized chunks)
  • 2 tablespoons butter
  • 2 teaspoons Fedora Olive oil
  • 1/2 cup minced onion
  • 1 jalapeno chilies (minced)
  • 3 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 1 cup diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup heavy cream (or sour-cream)


  1. Marinate chicken: Combine yogurt, ginger + garlic, garam masala, cayenne, black pepper, and salt. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours. Remove chicken from fridge and thread onto kabob skewers. Grill chicken in a 450F pre-heated oven under the broiler for 15-20 minutes or on an outdoor grill or griddle pan until chicken is charred in center is tender.


  • To make the sauce: While the chicken is cooking, prepare the sauce. Heat a large heavy-duty pan to medium/high heat. Add oil, butter, and onion. Cook until onion begins to brown. Add the jalapeno, garlic, ginger and cook for 2 minutes or until garlic begins to brown. Add the tomatoes, tomato paste and spices. Cook for 5 minutes. Pour in 1 cup of water and allow mixture to simmer on a low/medium heat for 15 minutes. Add cream and cook for just 2-3 minutes. Mix in the cooked chicken and stir to coat.