Daasi Dishes: Spicy Chicken Tikka Masala

Another of Swami's favorites!!

Ingredients for Chicken Marinade
1 cup yogurt
1 tablespoon lemon juice

2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 2 teaspoons cayenne pepper

OR (don't use both!!)

5 teaspoons Garam masala Powder (Available in any Indian store)

2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt (or more or less, depending on your taste)
3 boneless skinless chicken breasts, cut into bite-size pieces

Ingredients for Sauce

1 tablespoon olive oil
2 clove garlic, minced
1 chopped onion
1 jalapeno pepper, finely chopped (go easy on this if you don't want it spicy)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon of garam masala (for a little extra kick, optional)
1 teaspoon salt (or more or less, depending on your taste)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Recipe

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne (or the garam masala powder), black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate. I usually do this for a few hours, but not too long, since there is no skin on the chicken.
2. Chicken: Preheat grill for high heat, thread chicken on skewers and grill for about 5 mins on each side. Alternatively, you can also bake the chicken in a conventional oven at 475 degrees F, till done
3. Sauce: Heat olive oil in a large heavy skillet over medium heat. Saute the onion, garlic and jalapeno for 1 minute. Season with cumin, paprika, and  salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens. Usually takes 15-20 minutes. 
4. Add Chicken from Step 2 and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro! Enjoy with rice or Nan
5. If you want, you can just make more sauce, by doubling the quantity, to use with rice.