Chicken Tikka Masala

Chicken Tikka Masala
Servings: 4-6
Ingredients

Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1/2 tablespoon ground ginger powder
1 teaspoon salt
1 1/2 - 2 pounds chicken (4-5 chicken breasts or 11-12 chicken tenderloins)
6 long skewers

Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 jalapeno pepper (more or less depending on desired heat)
4 teaspoons ground cumin
4 teaspoons ground paprika
2 teaspoons Garam Masala (optional, but a great addition)
1 teaspoon salt (or to taste)
1 (15 oz) can tomato sauce
2 cups heavy cream (1 small carton)
1/4 cup chopped fresh cilantro

Directions

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt.  Stir in chicken, cover, and refrigerate for at least 1 hour.

Preheat a grill on 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 skillet over medium heat.  Saute garlic and jalapeno for 1 minute.  Season with cumin, paprika, Garam Masala and salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes. It is very important for it to simmer for this long in order to let the flavor develop appropriately.  Trust me, you will love it more the longer it simmers. Add grilled chicken, and simmer for 10 minutes. Garnish with fresh cilantro.