Chicken Tikka Masala

Serves 4

3 boneless skinless chicken breasts, cut into bite size pieces

4 long skewers

Marinade

1 cup plain yogurt

2 cloves garlic, crushed

1 Tbsp minced ginger

2 tsp cumin

1 1/2 coriander

1/4 tsp cardamom

1/2 tsp cayenne pepper

1/4 tsp turmeric

1 tsp cinnamon

1 tsp salt and pepper

Sauce

1 tbsp butter

1 clove garlic, minced

1 jalapeno, finely chopped

2 tsp cumin

2 tsp paprika

1 tsp ginger

1 1/2 tsp garam masala

1 1/2 tsp chili powder

1/2 tsp cayenne pepper

1 cup heavy cream

8 oz. tomato sauce

1/4 cup chopped cilantro

Preparation

In a large bowl, combine marinade ingredients. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat the grill on high heat.

Thread chicken onto skewers. Discard the marinade. Grill chicken 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 1-2 minutes. Add the cumin, paprika, ginger, garam masala, chili powder, and cayenne. Stir in tomato sauce and cream. Simmer on low heat until the sauce thickens, about 20 minutes. Add the grilled chicken to the sauce and simmer 10-15 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Serve over rice.