Chicken Tikka Masala...

Ingredients for chicken marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger (or 1 tsp. powdered ginger)
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Tomato Cream Sauce
2 tablespoons butter
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (16 ounce) can tomato sauce
1 cup heavy cream
1 cup coconut milk (do not use lite)
1/2 cup chopped fresh cilantro

For Chicken Marinade:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one 1-3 hours.

Cook chicken (with marinade) until cooked through and then drain. Set aside until needed.

For Tomato Cream Sauce:
Melt butter in a large heavy skillet over medium heat. Saute garlic and onion until onion is transparent. Season with cumin, paprika, and salt. Add cilantro and stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked drained chicken to tomato cream sauce, and simmer for 10 minutes. Serve over white or brown rice, and garnish with fresh cilantro.

My husband told me that the richer class will eat it with Naan (a traditional flatbread) but the poorer people eat it with just rice and an Indian yogurt (a watery yogurt with onions) after the meal.