CHICKEN TIKKA MASALA

CHICKEN
1 cup yogurt
1 tbs. lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. cayenne pepper
2 tsp. freshly ground black pepper
1 tbs. minced fresh ginger
4 tsp. salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces


SAUCE
1 tablespoon butter
1 - 2 cloves garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
3 tsp. salt
1 (8 ounce) can tomato sauce
1 cup heavy cream


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 for 1 hour.

2. Heat 1 tbs. olive oil in large, heavy skillet over medium-high heat. Add chicken, and cook until juices run clear, about 6 - 8 minutes; set aside.

3. Saute garlic and jalapeno in drippings 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 cooked chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.