1 c plain yogurt (sour cream will do in a pinch)
2 T lemon juice
2 t ground cumin
1 t ground red pepper (use 2 t if you want it to be spicy)
1 t black pepper
1 t cinnamon
1 t salt
1 piece of ginger, about 1 inch long, minced (1 t ground ginger will also work, but it's more mild)
4 boneless skinless chicken breasts
1 T butter
2 cloves garlic, minced
1 jalapeno, minced (optional, if you like it hot)
2 t ground corriander
1 t ground cumin
1 t paprika
1 t garam masala (I found it at a Target Marketplace, you can also get it in some Asian markets, or online)
1/2 t salt
1 14oz can of tomato sauce
2 c heavy whipping cream (I've been told it still tastes great with milk or fat-free cream, but that's not how I roll)
1/4 c chopped cilantro
Combine all marinade ingredients in a zip-lock bag, and add the chicken. Let it marinate in the refrigerator for at least an hour. I like to let it sit all day, but an hour will pack in enough flavor. If you're pressed for time, cut the chicken up before marinating it, and it will absorb the flavor more quickly. You'll just have to grill it on skewers if you cut it up first.
Preheat the oven to 375 degrees, or set your grill to medium-high heat.
If you are going to bake the chicken, bake it for half an hour. If you're using a grill, don't start it yet.
To make the sauce, I like to combine all of the spices and salt in a small bowl before I start, so that they can all be added quickly.
Melt butter in a large sauce pan over medium heat. Add the garlic and jalapeno, and cook for about a minute.
Add spices, and stir together.
Stir in the tomato sauce, turn the heat down low, and let it simmer for about 10 minutes.
Turn the heat back up and add the cream. Stir until it's really mixed together, and then let it simmer on low heat for about 5 more minutes while it thickens.
If you're grilling the chicken, put it on the grill for about 7 minutes, turning occasionally, until it's cooked through. On my Foreman grill, it takes 7 minutes on Medium.
Once the chicken is done, cut it up and add it to the sauce. Let everything simmer for about 5 minutes more, and then it's done.
Sprinkle the cilanatro on top and serve. I like to serve it over rice, with garlic naan. Actually, I like to serve it with an extra bowl of sauce for dipping the naan, and eat until I can't move.
A similar recipe can be found here.