Another Chicken Tikka Masala

Alright, so yes I know I've done a chicken tikka before, but I used another recipe. I'm not sure if it's the same one as last time, but I do think this one is tastier, as I found this quite moreish.

- 3 chicken breasts, chopped
- 1 cup of yoghurt
- 1 tablespoon lemon juice
- 2 teaspoons pepper                               
- 3 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 2 teaspoons cayenne pepper
- 1/2 teaspoon ground ginger

SAUCE:
- 1 tablespoon butter
- 1 tablespoon garlic
- 1 jalepeno chilli, finely chopped
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 can diced tomatoes
- 1 cup cream


1. In a bowl, combine the chicken, yoghurt, lemon juice, cumin, cinnamon, peppers, ginger and salt. Mix well and refrigerate covered for 1 hour.

2. Once the hour is up, cook the chicken in a frypan then set aside.

3. TO MAKE THE SAUCE:

 Melt the butter then add the jalepeno and garlic. Sauté for around 1 minute. Add the cumin, paprika and salt. Sauté until fragrant. Add the tomatoes and cream. Bring to a boil, turn the heat down and simmer around 20 minutes, to thicken the sauce. Add the chicken and serve with rice.