Bombay House Chicken Tikka Masala

1 1/2 lbs chicken breast

Marinade:
1 cup plain yoghurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 tsp ground ginger

Sauce:
1/4 cup chopped cilantro
1 Tbsp unsalted butter
2 garlic cloves, minced
1 jalapeño, minced (I just use 1/3)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
1 can (15oz) tomato sauce
1 c heavy whipping cream

Rice
Fresh cilantro for garnish (optional)


Cut the chicken into 1 inch cubes, place in large ziploc bag.  Mix up marinade, pour over chicken, making sure it gets coated.  Put in fridge for 1-2 hours, then discard marinade and cook chicken in a frying pan until no longer pink inside. 


For the sauce, using a clean pan, melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.  Add coriander, cumin, paprika, garam masala and salt, stirring to combine.  Stir in tomato sauce and simmer for 15 minutes until thickened.  Add the cooked chicken to the sauce and stir in the cream.  Serve over rice (white or Jasmine), garnish with cilantro.


From http://www.mattawamum.com/2012/01/bombay-house-chicken-tikka-masala/