3boneless skinless chicken breasts, cut into thin strips or chunks
FOR THE MASALA:
1tablespoonbutter
1clovegarlic, minced
1jalapeno pepper, finely chopped
2teaspoonsground cumin
2teaspoonspaprika
½teaspoonsalt
1 (8-ounce)cantomato sauce
1cupcream
¼cupchopped fresh cilantro
Instructions
For the marinade, combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.
For the masala, melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream.
Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.