Chicken Tikka Masala

Ingredients

Marinade

1 cup yogurt

1 tablespoon lemon juice
1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 teaspoon ginger
2 teaspoons garam masala
2 teaspoons salt
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons garam masala.
1 (8 ounce) can tomato sauce
1 (8 ounce) can diced tomatoes
dash of salt to taste
2 cups heavy cream
1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons garam masala,  cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate over night.
2. Preheat a pan for high heat. Cast iron perfered.
3. Lightly oil the pan. Cook until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons garam masala, and a dash of salt. Stir in tomato sauce, diced tomatoes, 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. Serve over rice.