Chicken Tikka Masala

• 3 pounds boneless, skinless chicken breasts or thighs
• 2 cups plain yogurt (whole milk or low-fat, not nonfat)
• 1/4 cup Sriracha
• 1/4 cup freshly squeezed lemon juice
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground allspice or cinnamon
• 1 tablespoon freshly ground black pepper
• 1 tablespoon kosher salt
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 tablespoon sweet paprika
• 1 (15-ounce) can tomato sauce
• 1/4 cup Sriracha
• 2 cups heavy cream
• Salt and freshly ground black pepper
• Steamed basmati rice, to serve
• Chopped fresh cilantro or fresh flat-leaf parsley, for garnish

1. Cut the chicken into 1-inch cubes.
2. Place in a large resealable plastic bag and set aside.
3. To make the marinade, in a medium bowl, mix together the yogurt, Sriracha, lemon juice, garlic, cumin, allspice, black pepper, and salt.
4. Pour over the chicken, seal the bag, and turn the bag several times to evenly coat each piece.
5. Refrigerate for at least 2 hours, although overnight is best.
6. Preheat the broiler or the grill to medium-high heat.
7. Soak 16 wooden skewers in warm water for about 30 minutes.
8. Line a baking sheet with parchment paper.
9. Drain the excess marinade from the chicken and discard.
10. Thread the chicken pieces onto the skewers.
11. Set each finished skewer on the prepared baking sheet.
12. When all the skewers are prepared, place the baking sheet under the broiler or place them on the grill.
13. Cook, turning once, until browned and cooked through, 7 to 9 minutes.
14. Meanwhile, make the sauce.
15. In a large saucepan over medium heat, melt the butter.
16. Add the garlic and cook until aromatic, about 1 minute.
17. Add the cumin, coriander, garam masala, and paprika, and cook for an additional 30 seconds.
18. Stir in the tomato sauce and Sriracha.
19. Simmer, uncovered, for 15 minutes.
20. Slowly add the cream, stirring to avoid curdling.
21. Simmer for an additional 5 minutes.
22. Remove the cooked chicken from the skewers and add to the sauce.
23. Simmer for an additional 3 minutes.
24. Season with salt and pepper to taste.
25. Serve over basmati rice.
26. Garnish with cilantro.

chicken breasts, yogurt, sriracha, freshly squeezed lemon juice, garlic, ground cumin, ground allspice, freshly ground black pepper, kosher salt, unsalted butter, garlic, ground cumin, ground coriander, garam masala, sweet paprika, tomato sauce, sriracha, heavy cream, salt, basmati rice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chicken-tikka-masala-379503 (may not work)