Chicken Tikka Masala

This is one of my most favorite Indian dishes. We eat it at least once a month. If it turns out to spicy for your liking, just add a little sour cream to it. Hope you enjoy it as much as I do! If you can't find any masala powder, you can leave it out. It isn't quite the same, but still very delicious. Check your local ethnic food store for it.
Marinade
1 c plain yogurt
2 T lemon juice
2 t cumin
1 t chili powder
1 t black pepper
1 t cinnamon
1 t salt
½ inch freshly grated/minced ginger
1 ½ lbs boneless, skinless chicken breast (cut into 1 in cubes)
• Combine all ingredients in bowl or large ziplock bag. Refrigerate for several hours, or overnight.

Sauce
1 T butter
2 cloves garlic
1 jalapeno chile (optional), minced
3 t ground coriander
2 t cumin
2 t paprika
2 t chicken masala powder
½ t salt
1 can tomato sauce (14.5 oz)
1 c whipping cream
¼ c fresh cilantro
• Melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; cook 1 minute.
• Stir in coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
• Meanwhile, remove chicken from refrigerator. Spread on cookie sheet (discard excess marinade) and broil until cooked through, stirring occasionaly. Add to sauce (including the juice from the chicken).
• Simmer 5 minutes.
• Serve with basmati rice, naan or pita bread.