Chicken Tikka Masala

Marinade:
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 teaspoons salt, or to taste
1 tablespoon minced fresh ginger
3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers (or a George Forman Grill)

Sauce:
1 tablespoon olive oil or butter
2 cloves of garlic, minced
1 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 teaspoons salt, or to taste
2 (8 ounce) cans tomato sauce
2 cups heavy cream
1/2 cup chopped fresh cilantro

Directions

1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side.

4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.

Mango Lassi

Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked torteas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).

Ingredients
2 cups plain yogurt
1 cup milk
2 cups chopped mango (peeled and stone removed)
7 teaspoons sugar, to taste
A dash of ground cardamom or cinnamon (optional)

Directions
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour
into individual glasses, and serve. Can sprinkle with a little cardamom. The Lassi can be kept
refrigerated for up to 24 hours. Makes about 4 cups.