Chicken Tikka Masala

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Marinade

1 cup Yogurt

1 tbsp Lemon Juice

2 tsps Ground Cumin

2 tsps Ground Cayenne Pepper

2 tsps Ground Black Pepper

2 tsps Salt

1 tsp Ground Cinnamon

1 tbsp Ginger, fresh, minced

Sauce

4 lbs Chicken Breast, cubed into bite-sized pieces

2 tbsps Butter

2 tsps Garlic, minced

2 tsps Ground Cumin

2 tsps Ground Paprika

1 tsp Salt

1 tsp Ground Cayenne Pepper, (adjust for heat)

2-8oz cans Tomato Sauce

2 cups Half and Half

1/2 cup Cilantro, fresh, chopped (recommended for garnish)

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin & cayenne pepper, cinnamon, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for at least 1 hour.
2. After the chicken has had time to marinate, broil it in the oven until fully cooked through.
3. Melt butter in a large sauce pan over medium heat. Saute garlic for 1 minute. Season with cumin, cayenne pepper, paprika, and salt. Stir in half and half and tomato sauce. Simmer on low heat until sauce thickens, about 20 minutes. Add broiled chicken, and simmer for 10 minutes.

Serve over jasmine rice and garnish with cilantro.
Can serve up to 10.