Chicken Tikka Masala

submitted by philpot

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

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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