Chicken Tikki Masala

It's long and a little time consuming but SOOOO worth it and super easy!

1 c plain yogurt
1 T lemon Juice
2 tsp. ground cumin
2 tsp. cinnamon
2 tsp. ground black pepper
1 tsp cayenne pepper
1 T fresh ground ginger
4 tsp salt or to taste ( I think I used 1)
3 boneless skinless chicken breasts cut to bite size pieces
4 long skewers (optional)

In a large bowl mix all ingredients except chicken. Mix well and stir in chicken. cover and place in the fridge. Let marinate at least 1 hour, the longer the better. Preheat grill at high heat and thread chicken on to the skewers. Discard extra marinade. Grill until juices run clear, about 5 minutes on each side. An alternate method (the way I did it) cook chicken under the broiler. About 5-6 minutes on each side.

Sauce:
1 T butter
1 clove butter minced
1 jalapeno diced fine
8 oz fresh mushrooms sliced (optional)
2 tsp. ground cumin
2 tsp paprika
1 tsp tandoori seasoning (optional)
1 tsp sweet curry
3 tsp salt ( I didn't use this much)
1 (8oz can) tomato sauce
1 c heavy cream or evaporated milk
1/4 c chopped fresh cilantro

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno, and mushroom for about 1 minute. Season with cumin, paprika, curry, tandoori, and salt. Stir in tomato sauce and cream. Simmer for about 20 minutes to thicken. Add cooked chicken and simmer for another 10 minutes. Transfer to serving platter and garnish with cilantro. Serve over basmati or other long grained rice.