Indian Chicken Bites

I love Indian food. The food is so rich in texture and flavor that one falls in love with it. This recipe is an Indian inspired chicken nugget. There is no breading and can easily be made gluten free. The sauce does not and did not sound appealing to me but it complimented the chicken nicely. Here is the recipe as it was written, my changes are after.

Indian Chicken Bites
2 tablespoons molasses
1/4 cup soy sauce
1 teaspoon Garlic Powder
1 tablespoon Sesame Seed Oil
1 tablespoon rice vinegar
2 teaspoons Cumin
1 teaspoon coriander
3 boneless chicken breasts (8 ounces each), trimmed and cut
into 36 cubes
1/4 cup Sun Butter
1/4 cup water
2 tablespoons ketchup
1 – 2 teaspoons hot sauce
Combine molasses, soy sauce, garlic powder, sesame oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight. Add Sun Butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use. After chicken is done marinating, place them on a broiler pan that has been lined with tinfoil or on a non-stick cookie sheet. Position an oven rack in the upper third of the oven and preheat the broiler. Broil the chicken bites until the chicken is cooked through and no longer pink in the middle, 4 to 6 minutes per side. Remove from oven and place a toothpick in each piece. Serve with the reserved Sun Butter sauce for dipping and your favorite raw vegetables.

2 tablespoons molasses
1/4 cup soy sauce
1 teaspoon Garlic Powder
1 tablespoon Sesame Seed Oil
1 tablespoon rice wine (still out of rice vinegar at the house)
1 tbs. garam masala
3 boneless chicken breasts (8 ounces each), trimmed and cut
into 36 cubes
1/4 cup Peanut butter
2 tablespoons ketchup

I created the marinade in a gallon zip-lock back and dropped in all the chicken without reserving any marinade. I let the chicken set for about 30 minutes, turning the chicken every so often. Using a slotted spoon, I removed the chicken and put it on my baking sheet. While the chicken was baking, I poured the marinade into a saucepan and let it come to a boil. I, then, added the peanut butter and let melt. After removing the sauce from the heat I added the ketchup to taste. I had actually scooped out a spoonful of the sauce and added a drop of ketchup for everyone to taste before I added the ketchup - everyone preferred the ketchup added.
I served the chicken with rice and hot veggies.