Chicken Tikka Masala

Chicken Tikka Masala

adapted from allrecipes.com

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1-2 teaspoons cayenne pepper (I used 1)

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

3 boneless skinless chicken breasts

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped (I seeded mine, leave the seeds in for more spice)

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon salt

1 (8 ounce) can tomato sauce

1 cup heavy cream (I used half cream and half fat-free evaporated milk)

1/4 cup chopped fresh cilantro

1. 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 at least 1 hour (I marinade it overnight). When ready to eat, grill chicken until juices run clear, 7-9 minutes per side.

2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Cut grilled chicken into bite-size pieces, then add to sauce and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice (I like jasmine or basmati rice)