Chicken Tikka Masala

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1-inch piece of ginger, peeled and grated
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 6-oz can tomato paste
• 1 14-oz can diced tomatoes
• 1 cup heavy cream
• Chopped fresh cilantro for garnish (optional)

Instructions:

1. In a large bowl, mix together yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, coriander, garam masala, salt, ginger, and garlic. Add chicken pieces and stir to coat. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat a grill or grill pan to medium-high heat. Thread marinated chicken onto skewers and grill, turning occasionally, until cooked through and slightly charred, about 8-10 minutes.
3. In a large pan, heat oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in tomato paste and continue cooking for 2 minutes.
4. Add in canned diced tomatoes and bring to a simmer. Let cook for 5 minutes, stirring occasionally.
5. Puree the mixture in a blender or food processor until smooth. Return to pan and stir in heavy cream. Let simmer for another