1 c.
yogurt - 1 T. lemon juice - 2 t. cumin 1 t. cinnamon
-2 t.
cayenne pepper - 2 t. black pepper -1 T. minced fresh ginger
4 t.
salt, or to taste - 3 boneless skinless chicken breasts, cut into bite-size
pieces -1 T. butter -1 clove garlic, minced
jalapeno
pepper, finely chopped - 2 t. ground cumin -2 t. paprika
3 t.
salt, or to taste - 1 (8 ounce) can tomato sauce
1 c.
heavy cream -1/4 c. chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2
teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt.
Stir n chicken, cover, and refrigerate for 1 hour.
Cook
in skillet until not pink. Set aside.
Melt
butter in a large heavy skillet. 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.
