Chicken Tikka Masala

My husband lived in Hong Kong for two years, and therefore is slightly picky when it comes to oriental food.  (You know the type... no Panda Express for us, and buying any kind of rice but Jasmine is practically sacrilege).  This dish, however, completely won him over.  He's requested that it be added to my go-to list of recipes. When I made this dish I omitted the jalapeno, to cut down on the spiciness for my daughters, and it still tasted great.

Recipe:

Marinade:
1 C plain yogurt
1 Tbsp lemon juice
2 tsp cumin
1 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp paprika
2 tsp pepper
1 Tbsp minced fresh ginger
1 tsp salt

3 boneless skinless chicken breasts, cut into strips
Rice

Masala:
1 Tbsp butter
1 clove minced garlic
1 jalapeno, chopped
3 tsp cumin
2 tsp paprika
1/2 tsp salt
8 oz tomato sauce
1 C cream
1/4 C cilantro (opt. garnish)

Combine ingredients for marinade.  Allow chicken to marinate for about 8 hours (refridgerated).
Cook the chicken in a skillet and discard the extra marinade.

Masala:
Melt the butter over medium heat.  Saute the garlic and jalapeno for about 1 minute.  Season with cumin, paprika, salt.  Stir in tomato sauce and cream.  Simmer on low until sauce thickens (about 20 minutes).  Add chicken and simmer another 10 minutes.  Serve with rice and garnish with cilantro.