Indian Night at The Cataldo's

Chicken Tikki Masala
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon garam masala (or if unavailable, ground cinnamon)
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1/2 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

2 tablespoons butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
1 (6 ounce) can tomato paste
2 cups heavy cream
1/2 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, garam masala, cayenne, black pepper, ginger, and 1/2 teaspoon salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat oven to 375. Place chicken a cookie sheet, and discard marinade. Bake 10 minutes, or until juices run clear.

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 paste and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.