Chicken Tikka Masala

Ingredients


1 cup yogurt


1 tablespoon lemon juice


2 teaspoons ground cumin


1 teaspoon ground cinnamon


2 teaspoons cayenne pepper


2 teaspoons freshly ground black pepper


1 tablespoon minced fresh ginger


4 teaspoons salt, or to taste


3 boneless skinless chicken breasts, cut into bite-size pieces


4 long skewers






1 tablespoon butter


1 clove garlic, minced


1 jalapeno pepper, finely chopped


2 teaspoons ground cumin


2 teaspoons paprika


3 teaspoons salt, or to taste


1 (8 ounce) can tomato sauce


1 cup heavy cream


1/4 cup chopped fresh cilantro
Directions


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.


Preheat a grill for high heat.


Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.


Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.