Chicken Tikka Masala

1. For the marinade, in a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least 4 hours or overnight.
2. To prepare the sauce, in a large skillet over medium heat, melt the butter. Saute garlic and jalapenos for a minute then stir in the cumin, paprika, salt, and garam masala. Then gently stir in the tomato sauce and heavy cream. Simmer on low until sauce thickens, about 20 minutes.
3. While the sauce is simmering, in another skillet, add your chicken but discard the marinade. An easy way to just get the chicken pieces out is to use a slotted spoon and the extra marinade will drain between the slots.
4. Cook the chicken until juices run clear, about 7-10 minutes.
5. Add the cooked chicken to the sauce mixture, stir to combine, and simmer for 10-15 minutes more.
6. Transfer to serving platter and serve over white rice or garlic naan (if you want to grab some from the store or find a good recipe for it).