Chicken Tiki Masala

Marinade:
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
1 teaspon garam masala
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons garam masala
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1 tomato, chopped, or 1 can diced tomatoes
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.

Remove chicken and discard marinade. Cook chicken in a saute pan or stir fry.

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 chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serve over rice.