Ingredients

• 4 boneless chicken breasts (cut into about about 1 to 1-1/2-inch cubes, can use 5 breasts)
• 4 -5 wooden skewers (soaked in cold water for a minimum of 30 minutes)
• 1 cup full-fat plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2-1 teaspoon cayenne (adjust amount to suit heat level)
• 2 teaspoons fresh ground black pepper (or use 1 teaspoon fine black pepper)
• 1 1/2 tablespoons fresh minced ginger
• 2 fresh garlic cloves (sliced in half) (optional)
• 2 tablespoons butter
• 2 tablespoons fresh minced garlic
• 1 tablespoon finely chopped jalapeno pepper (seeds removed)
• 2 tablespoons tomato paste
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/2 teaspoon salt (or to taste)
• 2 (8 ounce) cans tomato sauce
• 2 cups whipping cream, unwhipped
• 1/3 cup fresh cilantro

Instructions

1. For the marinade; in a large bowl combine yogurt, lemon juice, cinnamon 1 teaspoon salt, cayenne pepper, black pepper, ginger and the garlic halves (if using) mix until well blended.

2. Add in the chicken cubes or strips; toss to combine well with the marinade.

3. Cover and refrigerate for 4 hours (mixing a couple of times during chilling).

4. Thread the chicken onto water-soaked skewers, and discard the marinade.

5. Grease the grill grates, then grill for about 5-6 minutes on each side (or the chicken may be oven-broiled.

6. For the sauce; melt butter in a large skillet over medium heat.

7. Add in garlic and jalapeño pepper; sauté for 1 minute.

8. Add tomato paste, cumin, paprika and 1/2 teaspoon salt; stir for about 1 minute.

9. Add in tomato sauce and whipping cream; simmer uncovered on low heat until the sauce thickens (about 20-25 minutes) stirring occasionally.

10. Add in the grilled chicken cubes and simmer for about 15 minutes over low heat.

11. Season with more salt and black pepper if desired.

12. Transfer to a large serving platter and garnish with cilantro.