Chicken Tikka Masala

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it. Marinade1 c plain yogurt2 T lemon juice2 t cumin1 t chili powder1 t black pepper1 t cinnamon1 t salt½ inch freshly grated/minced ginger1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.Sauce1 T butter2 cloves garlic1 jalapeno chile (optional), minced3 t ground coriander2 t cumin2 t paprika2 t chicken masala powder½ t salt1 can tomato sauce (14.5 oz)1 c whipping cream¼ c fresh cilantro• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.• Stir in coriander, cumin, paprika, garam masala and salt.• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).• Simmer 5 minutes.• Serve with basmati rice, naan or pita bread.