Hollywood and Dine: Hugh Grant's Indian Chicken

1 c. yogurt
1 tbs fresh lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp ground black pepper
1 tbs fresh ginger minced
1 1/2 tsp kosher salt

3 boneless chicken breasts (cut into bite sized pieces)

5 or 6 skewers (soak wooden skewers in water  for several hours)
1 tbs butter
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
2 tsp ground cumin
2 tsp paprika
1 1/2 tsp kosher salt
8 oz. tomato sauce
1 c. heavy cream
1/4 c. chopped fresh cilantro

In a large bowl, combine first eight ingredients.
Mix in chicken pieces and marinate overnight or for at least 2 hours.

Heat oven to 400 degrees or, even better, preheat outdoor grill.

Slide chicken pieces onto skewers and discard marinade.

Cook chicken on grill 5 minutes. Turn once and cook 4 or 5 minutes more or place skewers on a broiler pan, place chicken three or four inches from broiler and switch oven from bake to broil. Turn once after 5 minutes, and cook 5 more minutes.

Chicken should be soft and tender/set aside.

Over medium heat, melt butter in frying pan.
Saute garlic and jalapeno for 1 minute, then add:
2 tsp cumin
2 tsp paprika
1 1/2 tsp kosher salt
tomato sauce
heavy cream

Simmer on low heat 15 minutes.
Add grilled chicken and simmer 10 more minutes.

Garnish with cilantro and serve with rice.

Hot and spicy. Enjoy!