Chicken Tikka Masala

Mmmm...a classic Indian dish with creamy, spicy sauce. This is very good. My husband was wary of the dish and thought the sauce was made of peanut butter based on the color. It's not. He said he didn't like it, but that didn't surprise me. I loved it (but as several people have told me lately, what food don't I love?) and was glad to have leftovers for several lunches.

Chicken Tikka Masala
from What's for Dinner

Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon grated fresh ginger
1 1/2 pounds boneless, skinless chicken breast cut into strips or large cubes

Sauce
1 tablespoon butter
2 tablespoons flour
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 8 oz. can tomato sauce
1 1/2 cups half-and-half (or equal parts milk and cream)
1/2 cup chopped cilantro

Combine everything on the marinade list, including the chicken. Marinate in a plastic Ziploc gallon bag in the fridge for at least 2 hours or overnight.

Saute the chicken (don't add the extra marinade) in a skillet over medium-high heat until cooked through.

Set the chicken aside on a plate. Melt the butter and flour in a large deep skillet over medium heat. Add the garlic and jalapeño, and stir for a minute. Stir in the seasonings, and salt. Add the tomato sauce, and stir for one minute. Add the half-and-half, and simmer until the sauce thickens.

Add the chicken to the sauce and let simmer for a couple of minutes. Garnish with chopped cilantro and serve over basmati rice.