1jalapeno pepper, veins and seeds removed, finely chopped
18 ounce can tomato sauce
Cilantro, for garnish
For the Chicken:
In a large bowl, mix together yogurt, lemon juice, cumin, black pepper, ginger, salt, cinnamon, and cayenne pepper. Stir in chicken pieces and allow to marinate in the fridge for 1 hour.
For the Sauce:
Melt butter in a large skillet over medium-high heat. Add jalapeno and cook until tender (about 3-4 minutes). Add garlic and cook for 1 minute. Stir in cumin, paprika, salt, tomato sauce and cream. Simmer on low for 20 minutes.
While sauce simmers, grill chicken on an oiled George Foreman grill for 6-7 minutes or place chicken on skewers and grill on an oiled barbecue for 5 minutes on each side.
Add grilled chicken to sauce and simmer for 10 more minutes.
Serve chicken over white or brown rice (or a mix), garnish with cilantro, and serve with naan.
Chicken Tikka Masala https://www.garnishandglaze.com/chicken-tikka-masala/