Chiken Tikka Masala

Here it is, the one you've been waiting for. This picture is terrible, the color is really off...the meat is very red in real life, but this recipe is one that everyone needs to have and make. It's beyond yummy! We got this from a friend in St. Louis and I'm so glad she passed it on. Thanks Camie!! I'll post the recipe as given to me, but add my changes...either way it's to DIE for!!

Chicken Tikka Masala
From Camie M.

1 cup yogurt
1 Tbsp. lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper
1 tsp. freshly ground pepper (I use ground pepper in my shaker, I don't have a grinder)
1 Tbsp. minced fresh ginger (I use the jar that I keep in the fridge of minced ginger)
1 tsp. salt (I actually wonder if you can remove or half this..haven't done it yet though)
3 boneless skinless chicken breasts, cut into bite-size pieces (I generally use 4)

-In a large bowl (I use a large ziplock) combine yogurt, lemon juice, cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp. salt. Stir in chicken, cover, refrigerate 1 hour.
-Preheat a grill for high heat.
-Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side or until cooked through. (I have hubby do this while I prepare the sauce.)

1 Tbsp. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped (I leave this out, due to a little girl who won't eat spicy things)
2 tsp. ground cumin
2 tsp. paprika (we were out last time and I didn't notice any taste difference, I suspect this may be for color so you can leave it out or add it as wanted.)
1 tsp. salt
1 8oz. tomato sauce
1 cup heavy cream (I use half and half to try to lessen the calorie content)
1/4 cup chopped fresh cilantro (If you don't like cilantro, your crazy, but you can leave this off and it's still delicious)

-Melt butter in a large skillet. Saute garlic and jalapeno for 1 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. Transfer to a serving platter and garnish with fresh cilantro.

We've eaten this with rice or couscous and it's amazing with fresh naan bread. One of my favorite recipe blogs, My Kitchen Cafe, just posted a recipe for couscous the other day...so I'll direct you to her for a recipe. Her recipe is a little more involved that what I do, but it looks yummy. We're going to try that next time. I usually just boil the amount of water needed with some chicken stock added to the water, pour the couscous in, cover and remove from heat and fluff when ready. The recipe I use for naan bread was found on her site too. I've loved everything I've tried from her site so you have to link over!

Enjoy!