Claire’s Chicken Tikka Masala

 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.