Chicken Tikka Masala

• 1 cup yogurt
• 1 tablespoon lemon juice
• 4 teaspoons ground cumin, divided
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 2 teaspoons salt, divided, or more to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• ¼ cup chopped fresh cilantro

Directions

1. Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
2. Stir in chicken, cover, and refrigerate for 1 hour.
3. Preheat a grill for high heat.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
5. Grill until juices run clear, about 5 minutes on each side.
6. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
7. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
8. Serve over rice.