Chicken Tikka Masala

Chicken Tikka Masala (from Kathy Hill)

1 cup yogurt
1 TBL lemon juice
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp cayenne pepper
fresh ground pepper
1 TBL minced fresh ginger
2 tsp salt

4 boneless chicken breasts, cubed

Mix above ingredients in a large bowl large enough to hold all the ingredients.  Combine and let marinate for at least 4 hours in a fridge covered with plastic wrap

Grill or sauté the

Chicken (taken it out of the marinade) and the
2 zucchini

1 TBL butter
1 clove garlic, minced
I TSP or more of finely chopped Jalepeno pepper
1 tsp ground cumin
1 tsp paprika
salt to taste
1 cup heavy cream
1 can coconut milk
¼ cup chopped cilantro (optional)

Melt the butter and sauté garlic and jalapeno for 1 minute.  Season with cumin, paprika, and 1/5 tsp salt. Stir in tomato sauce, coconut milk and cream.  Simmer on low heat until sauce thickens.  Add chicken and zucchini and then simmer for 10 minutes. Garnish with cilantro if you want to.

Serve over rice.