Chicken Tikka Masala

Ingredients

• 3 boneless, skinless chicken breasts
• 1 cup plain yogurt
• 1 Tbsp. lemon juice
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 2 tsp. cayenne pepper
• 2 tsp. black pepper
• 1/2 tsp. ground ginger
• 3 tsp. salt
• . . SAUCE .
• 1 Tbsp. butter
• 1 Tbsp. minced garlic
• 1 jalapeño pepper finely chopped
• 2 tsp. ground cumin
• 2 tsp. paprika
• 2 tsp. salt more if needed TT
• 1 (8 oz.) can tomato sauce
• 1 cup heavy cream

Instructions

1. Cut chicken breasts up into bite size pieces and toss in a large zip lock bag. Set aside.
2. In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Stir to thoroughly combine.
3. Pour into zip lock bag with chicken. Seal tight and shake and move chicken in bag to evenly coat. Place in fridge and marinate at least one hour.
4. After chicken has marinated for at least one hour, dump into large frying pan (marinade included) and cook on medium-high heat until chicken is done and cooked through.
5. Place chicken in strainer and let remaining marinade drip off. Do not rinse. Set aside.
6. In a large sauce pan, melt butter. Add in finely diced jalapeños and minced garlic and saute for one minute.
7. Next, add the cumin, paprika, and salt and stir to evenly combine.
8. Add tomato sauce and heavy cream to sauce pan. Stir to evenly combine. Once sauce has started to simmer, turn heat down to low and let simmer until thickened. This takes about 20 minutes.
9. Add chicken to sauce and stir to evenly coat and combine. Let simmer a little more if needed until it thickens up how you would like it to.
10. Serve with naan and/or rice.