INGREDIENTS

• 1 ¹⁄₂lbs boneless skinless chicken, cut in 1 inch cubes

• MARINADE

• 1cup plain yogurt
• 2tablespoons lemon juice
• 2teaspoons ground cumin
• 2teaspoons ground red pepper
• 2teaspoons black pepper
• 1teaspoon cinnamon
• 1teaspoon salt
• 1piece minced ginger (1-inch long)
• 6bamboo skewers (6-inch)

• SAUCE

• 1tablespoon unsalted butter
• 2garlic cloves, minced
• 1jalapeno chile, minced
• 2teaspoons ground coriander
• 1teaspoon ground cumin
• 1teaspoon paprika
• 1teaspoon garam masala (buy in Indian market)
• ¹⁄₂teaspoon salt
• 1(8 ounce) can tomato sauce
• 1cup whipping cream
• ¹⁄₄cup chopped fresh cilantro

Directions

1. Soak bamboo skewers in water.
2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3. Discard marinade.
4. For sauce, melt butter on medium heat.
5. Add garlic & jalapeno; cook 1 minute.
6. Stir in coriander, cumin, paprika, garam masala & salt.
7. Stir in tomato sauce.
8. Simmer 15 minutes.
9. Stir in cream; simmer to thicken- about 5 minutes.
10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11. Remove chicken from skewers; add to sauce.
12. Simmer 5 minutes.
13. Garnish with cilantro Serve with basmati rice, naan or pita bread