Chicken Tikka Masala

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 4 teaspoons ground cumin, divided
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 2 teaspoons salt, divided, or more 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 paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 0.25 cup chopped fresh cilantro

Steps

1. Set out all the ingredients.
2. In a large bowl, mix the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt.
3. Mix the chicken into the marinade, cover and refrigerate for 1 hour.
4. Preheat the grill for high heat and lightly oil the grate. Thread the chicken onto skewers and discard the marinade.
5. Grill the chicken for about 5 minutes on each side, until the juices run clear.
6. In a large heavy skillet over medium heat, melt the butter. Sauté the garlic and jalapeño for 1 minute, then add the remaining 2 teaspoons cumin, the paprika and the remaining 1 teaspoon salt. Stir in the tomato sauce and cream. Simmer over low heat until the sauce thickens, about 20 minutes.
7. Put the grilled chicken into the sauce and let it simmer for 10 minutes.
8. Move the chicken and sauce to a serving platter, garnish with fresh cilantro and serve over rice.