Chicken Tikka Masala

This is a mildly spicy Indian dish serving grilled chicken in a tomato cream sauce over rice. This particular version has extra sauce.

Ingredients:
2 large boneless skinless chicken breasts (roughly 1.5 lbs)
3 cups cooked long grain rice such as basmati or jasmine

Marinade
1 c yogurt
1 T lemon juice
1 t freshly ground black pepper
1/2 t cayenne pepper (can be eliminated for less heat)
2 t ground cumin
1 t garam masala
1 t minced fresh ginger
1/2 t salt

Sauce
1 T unsalted butter
2 pressed cloves of garlic
1/2 to 3/4 jalapeno pepper, seeded and finely chopped (rounded tip for milder flavor)
1 1/2 t ground cumin
3 t garam masala
1 1/2 t paprika
1 (15 oz) can tomato sauce
2 c heavy cream

Directions
1. In large dish with lid, combine marinade ingredients. Stir until well blended and even.
2. Cut chicken in to small bite-sized pieces.
3. Add chicken to marinade. Stir until all chicken is evenly covered. Cover dish and refrigerate for at least 1 hour. Best when marinated all day.
4. Lightly grease broiler pan. Place chicken in single layer on broiler pan (two pans may be necessary depending on the size of pieces and the amount of chicken. Broil in oven until juices run clear turning halfway through (about 15 minutes).
5. In large skillet, melt butter over medium heat. Saute garlic and jalapeno briefly so as not to burn the garlic. Add remaining sauce spices. Stir in tomato sauce and cream. Simmer on med-low heat until sauce begins to thicken, about 15 minutes.
6. Add broiled chicken to sauce and simmer for 10 minutes.
7. Serve over rice.

Serves 4. Pair with a side vegetable or green salad.