Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 4 teaspoons ground cumin , divided
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 2 teaspoons salt , divided, or more to taste
• 3 bonelesss skinless chicken breasts , cut into bite-size pieces
• 4 longs skewers
• 1 tablespoon butter
• 1 clove garlic , minced
• 1 jalapeno pepper , finely chopped
• 2 teaspoons paprika
• 1 , 8 ounce
• 1 cup heavy cream
• 0.25 cups chopped fresh cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
3. 3 Stir in chicken, cover, and refrigerate for 1 hour.
4. 4 Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
5. 5 Grill until juices run clear, about 5 minutes on each side.
6. 6 Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
7. 7 Add grilled chicken, and simmer for 10 minutes.
8. 8 Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

Nutrition per serving