Chicken Tikka Masala (Bombay House)

• 1.5 Ibs chicken chopped into pieces (marinade)
• 1 cup plain yogurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 2 tsp red pepper
• 2 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger (sauce)
• ¼ cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves minced
• 1 jalepeno minced
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• ½ tsp salt
• 1 can (14.5 oz) tomato sauce
• 1-2 cup heavy whipping cream

Directions:

• Cut the chicken in 1 inch cubes
• Mix marinade. Add to chicken in bowl or zip-lock
• Put in fridge for 1-2 hours and then discard marinade
• Grill or cook chicken in a skillet until done.

Sauce

• Melt the butter over medium heat. Add garlic and jalepeno and cook for 1 minute. Add coriander, paprika, garam masala, and salt. Stir to combine. Stir in tomato sauce and simmer for 15 minutes until thickened. Add the cooked chicken to the sauce and stir in cream according to desired heat. (1 cup for hot-medium. 2 cup for medium-mild).
Serve with white rice and garnish with cilantro.