Chicken Tikka Masala

We really, really enjoy Indian food. Since we live at least an hour from a decent Indian restaurant, I've been trying to learn to make some of my favorites at home. I've been tweaking this recipe for a few months. To be REAL Tikka Masala you would need a tandoor oven, but this comes pretty darn close. This makes enough for all of us, with a little bit for me to have for lunch the next day.

Adapted from My Kitchen Cafe

Marinade and Chicken:
1 cup plain yogurt (I like the 2% Greek variety, but regular is fine)
1 tablespoons lemon juice (bottled is fine)
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons paprika
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 large boneless, skinless chicken breasts; cut in half or quarters to cook faster

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill chicken or cook chicken in frying pan, then cut into bite-size pieces. I prefer the taste of grilled chicken, so I grill it on my panini maker. Also, it's faster. Discard marinade. While the chicken is grilling, make the sauce.

Sauce:
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
3 8-oz cans tomato sauce
1 1/4 cup cream (I use plain soy milk)
1/4 cup chopped cilantro for garnish

Heat oil in large skillet over medium heat. Saute garlic for one minute. Stir in cumin, paprika and salt, and stir until fragrant (I have learned this is one of the secrets to Indian food. It really brings out the flavors). Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken pieces and simmer for another 10 minutes. Garnish with fresh cilantro. Serve over hot rice. We like jasmine or basmati rice.

Adapted from My Kitchen Cafe (and I swiped her photo)