Tikka Masala

1 cup yogurt 
1 tablespoon lemon juice 
2 teaspoons ground cumin 
1 teaspoon ground cinnamon 
2 teaspoons cayenne pepper 
2 teaspoons freshly ground black pepper 
1 tablespoon minced fresh ginger 
4 teaspoons salt, or 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 ground cumin 
2 teaspoons paprika 
3 teaspoons salt, or to taste 
1 (8 ounce) can tomato sauce 
1 cup heavy cream (again I used canned evaporated skim milk)
1/4 cup chopped fresh cilantro 


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. 
Preheat a grill for high heat. 
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. 
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons 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.