Chef John's Tandoori Chicken

Ingredients

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• 1 cup yogurt
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• 1 tablespoon lemon juice
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• 4 teaspoons ground cumin, divided
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• 1 teaspoon ground cinnamon
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• 2 teaspoons cayenne pepper
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• 2 teaspoons freshly ground black pepper
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• 1 tablespoon minced fresh ginger
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• 2 teaspoons salt, divided, or more to taste
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• 3 boneless skinless chicken breasts, cut into bite-size pieces
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• 4 long skewers
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• 1 tablespoon butter
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• 1 clove garlic, minced
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• 1 jalapeno pepper, finely chopped
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• 2 teaspoons paprika
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• 1 (8 ounce) can tomato sauce
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• 1 cup heavy cream
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• ¼ cup chopped fresh cilantro
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Instructions

1. 1
   Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
2. 2
   Stir in chicken, cover, and refrigerate for 1 hour.
3. 3
   Preheat a grill for high heat.
4. 4
   Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
5. 5
   Grill until juices run clear, about 5 minutes on each side.
6. 6
   Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
7. 7
   Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
8. 8
   Serve over rice.