Chicken Tikka Masala

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1 cup yogurt

1 tablespoon lemon juice

2 tablespoon Tikka Masala

1 tablespoon minced fresh ginger

2 teaspoons salt, divided

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tablespoon butter

2 teaspoon cumin powder

1 clove garlic, minced

1 jalapeno pepper, finely chopped (optional)

2 teaspoons paprika

1 (8 ounce) can tomato sauce

1 cup heavy cream

¼ cup chopped fresh cilantro

1. Combine yogurt, lemon juice, Tikka Masala, ginger, and 1 teaspoon salt in a large bowl. Stir in chicken,

refrigerate for at least an hour, but overnight is best.

2. Thread chiecken on skewers. Heat grill on high and lightly oil the grate. Grill until juices run clear, about 5

minutes on each side.

3. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with

cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until

sauce thickens, about 20 minutes.

4. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh

cilantro.