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Ingredients One per line	marinade: 1 cup yogurt 1 Tbsp lemon juice 2 tsp ground cumin 1 tsp ground cinnamon ¼ tsp cayenne pepper 1 tsp freshly ground pepper 1 Tbsp minced fresh ginger OR ?t dried ginger 1 tsp salt 3 boneless skinless chicken breasts, cut into bite-size pieces ---- sauce: 1 Tbsp butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 tsp ground cumin 2 tsp paprika 1 tsp salt 1 8oz. can tomato sauce 1 cup heavy cream ¼ cup chopped fresh cilantro
Directions One per line	*In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon,cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover,refrigerate 1 hour. Grab chicken from marinade and cook that in pan. Marinade will be thick so it's ok to keep all marinade if you want, or you can just get globs of chicken out. In a separate pan, Melt butter in a large skillet. Saute garlic and jalapeno for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platterand garnish with fresh cilantro. Serve over rice.
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