Ingredients
1 cup plain yogurt
1 tbsp lemon juice
2 tsps ground cumin
1 tsp ground cinnamon
2 tsps cayenne pepper
2 tsps freshly ground black pepper
1 tbsp minced fresh ginger
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp butter
1 clove garlic, minced
1 jalapeno, finely chopped
2 tsps ground cumin
2 tsps paprika
1 tsp salt
1 (8 oz) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
Directions
1. In a large bowl, combine the yogurt, lemon juice, 2 teaspoons ground cumin, ground cinnamon, cayenne pepper, black pepper, and minced fresh ginger. Mix well.
2. Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
3. Preheat your grill or oven to high heat.
4. Thread the marinated chicken pieces onto skewers and grill or bake them until cooked through, about 5-7 minutes on each side. Discard any remaining marinade.
5. While the chicken is cooking, melt the butter in a large skillet over medium heat.
6. Add the minced garlic and chopped jalapeno to the skillet, sauté for 1-2 minutes until fragrant.
7. Stir in the remaining 2 teaspoons ground cumin, paprika, and salt. Cook for another minute.
8. Pour in the tomato sauce and stir to combine. Simmer for about 10 minutes.
9. Stir in the heavy cream and cook until the sauce is heated through, about 5 minutes.
10. Add the grilled chicken pieces to the sauce and stir well to coat them.
11. Garnish with chopped fresh cilantro and serve.