Chicken Tikka Masala

1c Yogurt
1T Lemon juice
2t Ground Cumin
1t Ground Cinnamon
2t Cayenne Pepper
2t Freshly Ground Black Pepper
1T Minced Fresh Ginger
4t Salt, or to taste
3 Boneless Skinless Chicken Breasts, cut into bite-size pieces
4 Long Skewers
1T Butter
1 Clove Garlic, Minced
1 Jalapeno Pepper, finely chopped
2t Ground Cumin
2t Paprika
3t Salt, or to taste
1 (8 ounce) Can Tomato Sauce
1c Heavy Cream
1/4c Chopped Fresh Cilantro

Directions:

In a large bowl- combine yogurt, lemon juice, 2t cumin, cinnamon, cayenne, black pepper, ginger, and 4t salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat your grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat.

Saute garlic and jalapeno for 1 minute. Season with 2t cumin, paprika, and 3t salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.