Chicken Tikka Masala

1 1/2 lb boneless skinless chicken breast, cut into 1-inch cubes

Marinade 2 cloves garlic, minced 1/2 inch ginger, minced 2 tbsp lemon juice 3/4 cup plain Balkan-style yogurt Pinch saffron strands Salt to taste 1/2 tsp ground black pepper 1 tsp ground coriander seeds 1 tsp ground cumin seeds 1 tsp garam masala 1 tbsp kasoori methi (dried fenugreek leaves)

Sauce 1 clove garlic, peeled 1/4 inch piece ginger 1 small onion, peeled and quartered 2 cups whole canned plum tomatoes, lightly drained 3 tbsp vegetable oil 1 tsp ground coriander seeds 1 tsp ground cumin seeds 1/2 tsp ground black pepper 1/2 tsp garam masala Salt to taste Pinch saffron strands 1/2 tsp cayenne pepper 1 tsp kasoori methi (dried fenugreek leaves) 1/2 cup whipping cream 1/2 cup water 1 tbsp lemon juice 1/2 tsp toasted crushed cumin seeds

Place chicken in large mixing bowl. Mix in all marinade ingredients. Cover, refrigerate 1 to 4 hours.

Preheat outdoor barbecue to medium.

Thread chicken onto skewers and grill 5 to 7 minutes per side until almost done. Slide chicken off skewers and reserve.

If grilling indoors, preheat oven to 400F. Line baking tray with parchment, place grilling or cookie rack over top. Coat with non-stick spray. Evenly spread marinated chicken in single layer. Bake 10 minutes. Turn over with tongs to cook on other side, 5 minutes. Transfer to bowl, reserve.

Mince garlic, ginger and onion in food processor, transfer to bowl. Puree tomatoes in food processor. Set aside in separate bowl.

Warm oil in non-stick skillet over medium-high heat. Add minced onion mixture, sauté 4 minutes, reduce heat to medium. Add tomatoes, cook 4 minutes, stirring. Add ground coriander, ground cumin, ground black pepper, garam masala, salt, saffron, cayenne and kasoori methi.

Cook 2 minutes, add whipping cream and water. Cook 5 minutes on medium-low heat, stirring.

Add chicken, cook 5 minutes, fold in lemon juice and toasted cumin, serve.

Serves four