Chicken Tikka Marsala

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground garam marsala
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger (optional)
• 1 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (optional)
• 1 tablespoon butter
• 3 clove garlic, minced
• 5 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons garam marsala
• 1 teaspoons salt, or to taste
• 1 (15 ounce) can tomato sauce
• 1 3/4 cup heavy cream
• 1/4 cup chopped fresh cilantro (optional)

1. 1.) In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. 2.) Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. OR
5. 2.) Melt some butter in a large skillet and dump maranating chicken into skillet. Cook on medium till chicken is 95% cooked through.
6. 3.) Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

yogurt, lemon juice, ground cumin, ground garam marsala, cayenne pepper, freshly ground black pepper, fresh ginger, salt, chicken breasts, long skewers, butter, clove garlic, jalapeno pepper, ground cumin, paprika, garam marsala, salt, tomato sauce, heavy cream, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-tikka-marsala-50142766 (may not work)