Chicken Tikka Masala recipe

4 servings

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.