Ingredients

• 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)

Directions

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

Notes