my little cooking partner

Let me introduce you to my cooking partner, Bailey. She is always by my side as soon as I put my apron on. Little Bails will drop anything, and I mean even drop chewing on the big dogs' bones, to come join me in the kitchen. I like to think she's there for moral support but really, she's probably just waiting for me to drop some crumbs on the floor for her to scoop up!

Anyway, with Bailey by my side the other night, I found a Chicken Tikka Masala recipe that I had thought sounded delicious. Well, if you like spicy foods, you'll love this recipe. It was loaded with flavor. I kicked back the heat a ton, but unfortunately it was still too spicy for my husband so I was the only one enjoying this meal that night.
Chicken Tikka Masala (makes 4 servings)
recipe from Blogchef.net

3 boneless skinless chicken breasts (cut into bite sized pieces)
4 long wooden skewers (soaked overnight in water)
¼ cup fresh cilantro (chopped, for garnish)
Marinade-
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (I used 1/2 tsp)
2 teaspoon ground black pepper
1 tablespoon fresh ginger (minced)
4 teaspoons salt (or less, to taste)
Sauce-
1 tablespoon butter
1 garlic clove (minced)
1 jalapeño pepper (finely chopped)
2 teaspoons ground cumin
2 teaspoon paprika (I used between 1 - 1.5 tsp)
2 teaspoons salt
1 (8 ounce) can tomato sauce
1 cup heavy cream

• In a large bowl mix yogurt, lemon juice, cumin, cinnamon, black pepper, cayenne pepper, ginger, and salt. Add chicken bits and mix well, cover and refrigerate for 1 hour. After 1 hour thread chicken bits onto skewers. Discard the marinade.

• Lightly oil grill grates and pre-heat the grill to high heat. Put chicken onto the grill and cook until juices run clear (about 5 minutes on each side).

• In a large skillet melt butter over medium heat. Add garlic and jalapeño peppers and sauté for 1 minute. Add 2 teaspoons of cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and heavy cream. Bring to a boil while stirring reduce heat and simmer for 20 minutes or until the sauce has thickened. Add grilled chicken to the sauce and simmer for 10 minutes. Serve with white rice and garnish with cilantro.