Chicken Tikka Masala

1 1/2 Lbs chicken breast, chopped into bite size pieces


Marinade
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger


Sauce
1/4 cup cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (8oz) tomato sauce
1 c heavy whipping cream


Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger. Stir to coat the chicken. Put in the fridge for 1-2 hours then discard the marinade.Grill or cook the chicken in a high sided skillet until done, or no longer pink inside (about 8 minutes).

For the sauce:
Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir to combine. Stir in tomato sauce and simmer for 15 minutes. Stir in the cream: 1 cup for hot-medium, 2 cups for medium-mild. 

Serve with white rice and garnish with fresh cilantro