Tikka Masala

Marinade:

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1-2  tablespoon minced fresh ginger
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

Sauce:
1 tablespoon butter/ olive oil
2 clove garlic, minced
1/2 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
1 (15 ounce) can tomato sauce
1 cup coconut milk

1 cup heavy cream or milk1/2 cup chopped fresh cilantro

Top with yogurt/ coconut mixture. Serve with cucumbers, sliced onions, lettuce, tomatoes, bell peppers.

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.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
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.