Chicken Tikka Masala

This recipe took food bloggers by a storm last year. Do you remember seeing it everywhere? I finally got around to trying it out. It was really, really yummy. It's different, and has more of a definite Indian/curry flavor (probably because that's exactly the type of dish it is). I don't know that it's one I'll make over and over, but that's not because it wasn't good. It's creamy and flavorful and really great. Just not an everyday meal.

(My notes are in bold)

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (I used about 1/2 tsp. paprika instead)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I didn’t have this on hand so I left it out)
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade.

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped (I omitted this)
2 teaspoons ground cumin (I just shook a little in because 2 tsp. seemed really strong)
2 teaspoons paprika (I omitted this since I had added it to the marinade)
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.