In a large bowl, combine:
1 cup yogurt
1 T. lemon juice
1 T. minced fresh ginger
2 t. cumin
1 t. cinnamon
2 t. cayenne pepper (or much less, depending on how spicy you want it)
2 t. black pepper (or less)
1 t. salt (or more to taste)
Use this to marinate 3 boneless skinless chicken breasts, cut into bite size pieces. Cover and refrigerate for 1 hour.
Lightly oil a pan, then cook chicken on high heat about 5 minutes each side. You could also bake them in the oven. (The original recipe skewers the raw chicken then grills it, but who has time for that?)
Melt 1 T. butter in a large skillet over medium heat.
Saute garlic (1 clove, minced) with 1 jalapeño pepper (finely chopped) for 1 minute.
Add 2 t. cumin, 2 t. paprika, and 1 t. salt (or more to taste).
Stir in 1 (8 oz) can tomato sauce and 1 cup heavy cream.
Simmer on low heat until sauce thickens, about 20 minutes.
Add cooked chicken and simmer 10 more minutes.
Garnish with fresh cilantro. Serves 4.
