Chicken Tikka Masala

1. Cut chicken into bite size pieces. Season chicken with a few dashes of black pepper and seasoning salt.
2. Put the chicken in a large bowl and all marinade ingredients: yogurt, lime juice, cumin, red pepper, black pepper, cinnamon, salt, and ground ginger.
3. Chill in the fridge for 1-2 hours.
4. Spray large skillet with cooking spray and heat on medium-high. Remove chicken from the marinade and cook in the skillet until done, or about 5-7 minutes. Discard marinade. Once done remove skillet from heat and cover chicken to keep warm.
5. Mince garlic and serrano chili.
6. Melt butter in a large pot over medium heat. Add garlic and serrano chili and cook for 1 minute.
7. Add coriander, cumin, paprika, garam masala, and salt. Stir to combine well.
8. Stir in tomato sauce and simmer for 15 minutes. Stir every couple of minutes.
9. While sauce is simmering, chop cilantro.
10. Stir the cream into the sauce; use 1 cup for hot-medium, 2 cups for medium-mild.
11. Add chicken to sauce and mix together well.
12. Serve over rice and garnish with cilantro.

Adapted from: Mattawa Mum