Chicken Tikka Masala

Marinade:
• 1 cup plain yogurt
• 1 tablespoons lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons paprika
• 2 teaspoons black pepper
• 1 tablespoons minced fresh ginger
• 1 teaspoon salt
• 3 boneless, skinless chicken breasts, cut into thin strips or chunks

For the masala:
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 8 ounces tomato sauce
• 1 cup cream

Combine marinade ingredients in a bowl; add chicken. Coat chicken in marinade. Cover and place in the refrigerator for one hour (or up to eight hours). Place chicken in a frying pan and cook until chicken is done. Discard excess marinade.

For the masala, saute minced garlic and jalapeno for one minute on medium heat. Add cumin, paprika and salt. Stir briefly. Pour in tomato sauce and cream. Simmer on low until reduced, about 20 minutes. Add the chicken and simmer 10 more minutes. Serve over hot rice or with naan bread.

Source: http://www.melskitchencafe.com/chicken-tikka-masala/