Chicken Tikka Masala

3 chicken breasts cut into 1 inch cubes

(Marinade)

1 cup plain yogurt

2 T 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 T butter

2 garlic cloves minced

1/2 jalepeno minced (if you like it more spicy do more)

2 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

8 oz. tomato sauce

1 cup heavy whipping cream

Directions:

Put the chicken in a large ziploc bag and add all of the marinade ingredients. Put in fridge for 2 hours, then discard marinade

Cook chicken until no longer pink.

For the sauce, melt the butter and add garlic and jalapeno and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 min.

Stir in the cream: 1 cup for hot-medium, 2 cups for medium mild. Serve with white rice garnished with cilantro.