Tikka Masala

Description
This recipe takes effort but it is well worth it. It's rich flavor and sweet tomato cream sauce balances the spice and jalepeno pepper perfectly.

Serves 12.

Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons fresh ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoon kosher salt, or to taste
3 lb boneless skinless chicken breasts, cut into bite-size pieces (or strips)
4 long skewers (optional)
2 tablespoon butter
2 cloves garlic, minced
2 jalapeno peppers, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoon kosher salt, or to taste
2 (8 ounce) can tomato sauce
2 cup heavy cream (I use coconut milk for a lighter recipe and prefer it)
1/4 cup chopped fresh cilantro (optional)
2 cups batsami rice, cooked (about 4 cups)

Step 1
Create Marinade: Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Step 2
Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. You can also achieve the same flavor if you cut the meat into strips and grill like that if you don't have skewers. I will even just take the chopped chicken and dump it in a deep saucepan with the marinade and cook it that way. It's very versatile.

Step 3
Create Sauce: Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

Step 4
Add cumin, paprika, and teaspoons salt, tomato sauce, and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Step 5
Serve by layering rice, then chicken, then sauce and sprinkle with cilantro.