Marinade:
1 C plain yogurt
1 T lemon juice
2 t ground cumin
1 t ground cinnamon
2 t cayenne pepper (I used 1)
2 t black pepper (I used 1)
1 t minced fresh ginger (I just shook on some ground ginger)
1 t salt
3 boneless chicken breasts
Combine ingredients for marinade. Pour over (or rub on if it's thick) chicken and refrigerate for an hour or more. Grill or cook in frying pan. Discard marinade
Sauce:
1 T butter
1 clove garlic, minced
1 jalapeno, finely chopped (opt)
2 t ground cumin
2 t paprika
0-1/2 t salt
1 can (8 oz.) tomato sauce
1 C cream (or canned coconut milk)
1/4 C chopped cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low until it thickens (about 20 minutes, or if you want it runnier, just bring to a boil, then go to next step). Add cooked chicken and simmer for 20 minutes. Add cilantro. Serve over hot rice with additional chopped cilantro.
From Alicia Rowberry and Victoria Frost
