Chicken Tikki Masala

Marinade
1 c. plain yogurt
1 Tbsp. lemon juice
2 tsp. cumin
1 tsp. cinnamon
1 tsp. cayenne pepper
1 tsp. black pepper
3/4 tsp. ginger
2 tsp. salt

Combine all previous ingredients. Stir in chicken, cover and refrigerate for 1 hour (or longer) Take chicken out of marinade and cook in pan until no longer pink.

3 boneless skinless chicken breasts cut into bite sized pieces

Sauce
1 Tbsp. butter
1 clove garlic
1/2 jalapeno, finely chopped
2 tsp. cumin
1 tsp. paprika
1 tsp. salt
1 (16 oz) can tomato sauce
2-3 c. milk (cream can be used as well.)

Melt butter in heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika and salt. Stir in tomato sauce and milk. Simmer on low until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes. Serve over long grained, basmati, rice.