<b><span style="font-size:small;">I'm not completely sure on this one, a little heavy on the cream, but that can be substituted.</span><br></b><br><ul><li>1 cup yogurt</li>
<li>1 tablespoon lemon juice</li>
<li>2 teaspoons ground cumin</li>
<li>1 teaspoon ground cinnamon</li>
<li>2 teaspoons cayenne pepper</li>
<li>2 teaspoons freshly ground black pepper</li>
<li>1 tablespoon minced fresh ginger</li>
<li>4 teaspoons salt, or to taste</li>
<li>3 boneless skinless chicken breasts, cut into bite-size pieces</li>
<li>4 long skewers</li>
<li>1 tablespoon butter</li>
<li>1 clove garlic, minced</li>
<li>1 jalapeno pepper, finely chopped</li>
<li>2 teaspoons ground cumin</li>
<li>2 teaspoons paprika</li>
<li>3 teaspoons salt, or to taste</li>
<li>1 (8 ounce) can tomato sauce</li>
<li>1 cup heavy cream</li>
<li>1/4 cup chopped fresh cilantro</li>
</ul><b>DIRECTIONS</b><br><ol style="list-style-type:decimal;"><li>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.</li>
<li>Preheat a grill for high heat.</li>
<li>Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.</li>
<li>Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce 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.</li>
</ol>
