Chicken Tikka Masala

Summary
Prep time	20 min
Cook time	30 min
Source	My Kitchen Cafe
Yield / serves	3 servings
Rating

I will warn that as written, the recipe packs quite a punch in heat. Next time, for my sake and my kids' sake, I'll cut the cayenne pepper in the marinade down and probably leave out the jalapeno in the final dish. If you like spice, then you'll love this as is. Even with the heat, it was tremendous and I will definitely be making it again (plus, besides the marinating time, it comes together quickly and I love that!).

Ingredients

• 1 cup plain yogurt
• 1 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne - next time I'll do that or cut it down to 1/2 teaspoon)
• 2 teaspoons black pepper
• 1 tablespoons minced fresh ginger (I didn't have this on hand so I left it out)
• 1 teaspoon salt
• 3 boneless, skinless chicken breasts

Sauce

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 8-oz can tomato sauce
• 1 cup cream
• 1/4 cup chopped cilantro

Preparation

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

Sauce Preparation

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and 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. Garnish with fresh cilantro. Serve over hot rice.