| • | In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, black pepper, ginger, and salt. Marinate chicken in it and cool for 1 hour in a fridge.
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| • | Preheat a grill for high heat.
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| • | Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
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| • | Grill until juices run clear, about 5 minutes on each side.
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| • | Melt butter in a large heavy skillet over medium heat.
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| • | Sauté garlic and jalapeno for 1 minute
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| • | Season with cumin, paprika and salt.
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| • | Stir in tomato sauce and cream.
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| • | Simmer on low heat until sauce thickens, about 20 minutes.
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| • | Add grilled chicken, and simmer for 10 minutes.
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| • | Transfer to a serving platter, and garnish with coriander leaves.
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| • | Chicken Tikka Masala is ready. |
