Ingredients

• 1 Cup Yogurt
• 1 Tblsp Lemon juice
• 4 Tsp Ground cumin
• 1 Tsp Ground cinnamon
• 2 Tsp Cayenne pepper
• 2 Tsp Ground black pepper
• 1 Tblsp Ginger - minced
• 4 Tsp salt
• 3 Boneless, skinless chicken breasts - cut into bite-size pieces
• 1 Tblsp Butter
• 1 Clove garlic - minced
• 1 Jalapeno pepper - finely chopped
• 2 Tsp Paprika
• 8 oz Can Tomato sauce
• 1 Cup Heavy cream
• 0.25 Cups Cilantro - chopped

1. In a large bowl, combine the yogurt, lemon juice, two teaspoons of cumin, cinnamon, cayenne, black pepper, ginger, and two teaspoons of salt.
2. Stir in the chicken, cover, and refrigerate for a minimum of one hour (or overnight if preferred).
3. Sear the chicken in a hot frying pan for approximately five minutes on each side, or until the coating starts to blacken slightly and the chicken is cooked through.
4. Melt butter in a large heavy skillet over medium heat, and saute the garlic and jalapeno for one minute.
5. Season with two teaspoons cumin, paprika, and two teaspoons salt, then stir in tomato sauce and cream and simmer on a low heat, until sauce thickens - approximately twenty minutes.
6. Add the chicken and simmer for ten minutes. Serve over a bed of jasmine rice, and garnish with fresh cilantro.