Chicken Tikka Masala

 Ingredients

Marinade

1 cup plain yogurt
1 tablespoon lemon or lime juice
3 teaspoons garam masala OR 2 teaspoons ground cumin plus 1 teaspoon cinnamon
1/2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 ½ teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon or lime juice, garam masala, cayenne pepper, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for six to twenty four hours. When ready to prepare dish, cook chicken at 325 degrees for one hour covered and then uncover and cook an additional 20-30 minutes or until browned slightly. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1½ teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over basmati rice.

Note: Chicken may also be threaded onto skewers and grilled about five minutes per side or until juices run clear.