Chicken Tikka Masala

Ingredients:

Chicken Marinade:
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 3 boneless skinless chicken breasts, cut into bite-size pieces

Curry Sauce:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 jalapeno pepper, finely chopped with seeds removed
• 2 teaspoons ground cumin
• 1 teaspoons paprika
• 1 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream (for low-fat version use milk but this will change the consistency of the curry).
• 1/4 cup chopped fresh cilantro

Directions
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. Grill Chicken with yogurt marinade until almost done.

3. 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. Serve over rice.