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Chicken Tikka masala
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| 1 cup | yogurt |
| 1 tablespoon | lemon juice |
| 2 teaspoons | ground cumin |
| 1 teaspoon | ground cinnamon |
| 2 teaspoons | cayenne pepper |
| 2 teaspoons | freshly ground black pepper |
| 1 tablespoon | minced fresh ginger |
| 4 teaspoons | salt, or 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 | ground cumin |
| 2 teaspoons | paprika |
| 3 teaspoons | salt, or to taste |
| 1 (8 ounce) can | tomato sauce |
| 1 cup | heavy cream |
| 1/4 cup | chopped fresh cilantro |
Directions
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.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno 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 grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
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