Directions:

1 1⁄2 lbs boneless skinless chicken, cut in 1 inch cubes

MARINADE
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inch long)
6 bamboo skewers (6-inch)

SAUCE
1 tablespoon unsalted butter
2 garlic cloves, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (buy in Indian market)
1⁄2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1⁄4 cup chopped fresh cilantro

Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
Discard marinade.
For sauce, melt butter on medium heat.
Add garlic & jalapeno; cook 1 minute.
Stir in coriander, cumin, paprika, garam masala & salt.
Stir in tomato sauce.
Simmer 15 minutes.
Stir in cream; simmer to thicken- about 5 minutes.
Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
Remove chicken from skewers; add to sauce.
Simmer 5 minutes.
Garnish with cilantro Serve with basmati rice, naan or pita bread.