Chicken Tikka Masala

  • 1 1/2 lbs boneless skinless chicken; cut in 1 inch cubes

For the marinade:

  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp cumin
  • 2 tsp ground red pepper
  • 2 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 inch of ginger; minced
  • 6 bamboo skewers

For the sauce:

  • 1 tbsp unsalted butter
  • 2 cloves garlic; minced
  • 1 jalapeno; minced
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1⁄2 tsp salt
  • 1 8 oz can tomato sauce
  • 1 cup whipping cream
  • 1⁄4 cup fresh cilantro; chopped

Soak bamboo skewers in water. Thread chicken on skewers, and marinate for about 1 hour. Discard marinade. In a large sauce pan melt butter over medium heat. Add garlic & jalapeno; cook for about 1 minute. Stir in coriander, cumin, paprika, garam masala & salt. Stir in tomato sauce and simmer for 15 minutes. Stir in cream and simmer about 5 minutes until sauce thickens. Grill or broil chicken, turning occasionally, for about 8 minutes or until cook through. Remove chicken from skewers. Add to sauce and simmer  about 5 minutes. Garnish with cilantro Serve with basmati rice, naan or pita bread

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