Chicken Tikka Masala

My sister found this recipe on Allrecipes.com. LOVE it. We did change the amount of salt as the way it was written would be sure to give us cankles for days.

You can use more or less jalapenos to adjust the heat. Plus I don't like cilantro (hello, tastes like soap) so I leave that out. I usually just cook the chicken on a broiling pan in the oven instead of grilling, because I am lazy, and it always turns out great.

INGREDIENTS:
1 cup plain yogurt
1 Tbs lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 Tbs butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 teaspoons paprika
1 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

DIRECTIONS:

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