Chicken Tikka Masala

For the Feast of Blessed Mother Teresa

INGREDIENTS:

1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger salt to taste 6-8 boneless skinless chicken thighs, cut into bite-size pieces

4 long skewers   1 tablespoon butter 1 clove garlic, minced 2 teaspoons ground cumin 2 teaspoons paprika salt to taste 1 (8 ounce) can tomato sauce 1 can diced roasted tomatoes 2 cups heavy cream 1/4 cup chopped fresh cilantro 'toasted sliced almonds

DIRECTIONS:

1.	In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.	Preheat a grill for high heat.
3.	Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.	Melt butter in a large heavy skillet over medium heat. Saute garlic  for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce, tomatoes, and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro and toasted almonds. Serve with basmati or jasmine rice. adapted from Allrecipes.com