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Title: Chicken Tikka Masala

CHICKEN:

1 c yogurt

1 tb lemon juice

2 ts ground cumin

1 ts ground cinnamon

2 ts cayenne pepper

2 ts freshly ground black pepper

1 tb minced fresh ginger

4 ts salt, or to taste

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

SAUCE:

1 tb butter

1 - clove garlic, minced

1 - jalapeno pepper, finely chopped

2 ts ground cumin

2 ts paprika

3/4 ts salt, or to taste

1 - (8 ounce) can tomato sauce

1 c heavy cream

1/4 c chopped fresh cilantro

DIRECTIONS

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

Toss in skillet on medium/high heat until juices run clear, about 5 minutes. Set aside. ( You can also put these on skewers and Grill them if you'd rather.)

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 ts cumin, paprika, and 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.

Really good over jasmine rice.

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