This recipe really has nothing to do with Bollywood, but I wanted to use some alliteration.  It’s got a pretty good kick, so if you don’t like heat I’d suggest reducing the amount of cayenne in the marinade.  Still use the full jalapeno in the sauce, though, as it gives it a lot of flavor (the cream cuts down on the heat, anyhow).

Serves four, or two if you have a very hungry Mattie with you.

For the Marinade

2 1/2 lbs. boneless, skinless chicken breasts or thighs
1 cup plain, whole milk yogurt
Juice of 1/2 lemon (about 1-2 tbsp)
2 tsp ground cumin
2 tsp cayenne pepper
1 1/2 tsp ground coriander
1 tsp cinnamon
2 tsp freshly ground black pepper
3 tsp kosher salt
1/2 tsp ground ginger

1.  In a medium bowl, whisk together the yogurt, lemon juice, and the spices.

2.  Cut the chicken into bite-sized chunks and add to bowl.  Toss to coat, cover with plastic wrap, and refrigerate at least 5 hours, or overnight.

For the Sauce and Actual Cookery

1 tbsp unsalted butter
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 tsp ground cumin
2 tsp ground paprika
1-2 tsp kosher salt, to taste
1, 8-oz can of tomato sauce
1 cup heavy cream
Chopped cilantro, for garnish

1.  Preheat your broiler on HIGH.

2.  Melt the butter in a medium skillet over medium heat.  Add jalapeno and garlic and saute for one minute.

3.  Whisk in cumin, paprika, and salt and cook for 30 seconds more.

4.  Whisk in cream and tomato sauce, and simmer for 20 minutes (do not boil the cream).

5.  Meanwhile, remove chicken from the bowl and pat off excess marinade with paper towels.  Spray a baking sheet with cooking spray and arrange chicken pieces in one-layer on it.  Broil for 6-7 minutes, until chicken is cooked through.

6.  After the chicken is cooked and the sauce has simmered for 20 minutes, add chicken to the masala sauce and toss.  Continue to simmer for 10 more minutes.

7.  Garnish with cilantro and serve with rice or naan.