Chicken Tikka Masala

I'm stealing this recipe from my husband, because it needs to be shared! Tikka Masala is hands-down my favorite component to any Indian meal (well, throw in some vegetarian samosas too). We both love our food extra spicy, so feel free to tone down the use of jalapenos and cayenne pepper if you can't tolerate the heat. This meal is a little time consuming, but well worth the effort. The creamy, cinnamony, spicy goodness pairs perfectly with chicken, but could be done with anything - eggplant, tofu, beef, lamb, paneer-style cheese etc. Serve with brown Basmati rice to soak up the extra sauce, and throw in some veggies (of course!).

Ingredients:

1 cup yogurt, nonfat (Greek is perfect!)
2 tsp cumin, ground
1 tsp cinnamon, ground
4 tsp cayenne pepper, ground
2 tsp fresh black pepper, cracked
2 tsp paprika
1 tbsp fresh ginger, minced
2-4 tsp salt (preference)
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
 3 chicken breasts, boneless and skinless, cut into bite-sized pieces
1 tbsp butter
1 8-oz can tomato sauce
1 cup heavy cream
1/4 cup fresh cilantro, chopped
4 long skewers

Method:

1) In a large bowl, combine yogurt, lemon juice, 2 tsp cumin (save 2 tsp for later), cayenne pepper, black pepper, and salt.
2) Stir in chicken, cover, and refrigerate for at least 1 hour (the longer you let it marinade the better - overnight is ideal).
3) Once chicken has marinated, preheat a grill or broiler to high heat. Lightly oil the grill grate, and thread chicken onto skewers, discarding of remaining marinade.
4) Grill until juices run clear, about 5 minutes on each side.
5) In a large skillet on medium heat, melt butter, add garlic and jalapenos and saute for 1 minute. 
6) Season with remaining cumin and paprika, and gently stir in tomato sauce and cream. Reduce heat to low, and simmer until sauce thickens (approximately 20 minutes).
7) Add grilled chicken and simmer for additional 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.