Chicken Tikka Masala

For the Marinade: 1 cup yogurt 2 tablespoon lemon juice 2 teaspoons fresh ground cumin 1 teaspoon ground cinnamon ¼-1 teaspoons cayenne pepper 1 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 1 teaspoon salt, or to taste 1 ½ lb boneless skinless chicken breasts

For the Sauce: 2 tablespoon butter 2 cloves garlic, minced 1 jalapeño pepper, finely chopped 2 teaspoons coriander 1 teaspoons ground cumin 1 teaspoons paprika 2 teaspoons garam masala 1 teaspoon salt, or to taste 1 15-16 ounce can tomato sauce or puree ½-1 cup heavy cream ¼ cup chopped fresh cilantro (optional)

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Cut chicken into small bite size pieces. Stir chicken into marinade, cover, and refrigerate for 1 hour or more. Prepare baking sheet with by covering with aluminum foil. Spread marinated chicken evenly on the baking sheet. Broil for about 8-10 minutes. (Or you can skewer the chicken and grill it on an outdoor grill). Until chicken is mostly cooked. While chicken is broiling, melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño (jalapeño is optional, use to taste, depending on heat of pepper) for 1 minute. Add 1 teaspoon cumin, 2 teaspoons coriander, 2 teaspoons garam masala, paprika, and 1 teaspoon salt. Sauté for a few minutes. Stir in tomato sauce and cream. Add chicken, including the liquid that is on the baking sheet. Simmer on low heat until sauce thickens, about 20-30 minutes. Serve with rice and/or warm naan bread. Garnish with chopped cilantro.