Chicken Tikka Masala

from melskitchencafe.com

1 cup plain yogurt

1 tablespoons lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 1/2 teaspoons paprika

2 teaspoons black pepper

1 tablespoons minced fresh ginger

1 teaspoon salt

3 boneless, skinless chicken breasts, cut into thin strips or chunks

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

1/2 teaspoon salt

8 ounces tomato sauce

1 cup cream

1/4 cup chopped fresh cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with 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. Garnish with fresh cilantro. Serve over hot rice.