Chicken Tikka Masala from Brennan Hamrin

Ingredients

* 1 cup yogurt
* 1 tablespoon lemon juice
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 2 teaspoons cayenne pepper
* 2 teaspoons freshly ground black pepper
* 1 tablespoon minced fresh ginger
* 4 teaspoons salt, or to taste
* 3 boneless skinless chicken breasts, cut into bite-size pieces
* 1 tablespoon butter
* 1 clove garlic, minced
* 1 jalapeno pepper, finely chopped
* 2 teaspoons ground cumin
* 2 teaspoons cinnamon 
* 2 teaspoons paprika
* 2 teaspoons salt, or to taste
* 1 teaspoon fresh grated nutmeg
* 1 (8 ounce) can tomato sauce
* 1 cup heavy cream
* 1/4 cup chopped fresh cilantro
* 2 bell peppers chopped
* 4 Carrots chopped

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Pan fry the chicken.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, cinnamon, nutmeg and 2 teaspoons salt. Add Carrots and Peppers and saute a few minutes. 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 platter, and garnish with fresh cilantro.
Best served with rice and naan bread.