• 1 c yogurt
• 1 tb lemon juice
• 1 ts cinnamon
• 2 ts cayenne
• 2 ts ground black pepper
• 1 tb minced fresh or ground ginger
• 1 tb salt
• 3 chicken breasts, cubed

Marinate chicken in above yogurt mixture covered for an hour in fridge. Preheat greased skillet or grill. Cook chicken through, discarding marinade. Set chicken aside.

• 1 tb butter
• 1 clove garlic
• 1 jalapeno pepper, finely chopped
• 2 ts paprika
• 1 tb salt
• 8 oz tomato sauce
• 1 c heavy cream
• 1/4 cup chopped fresh cilantro

Melt butter in skillet, saute garlic and jalapeno, add spices, then tomato sauce and cream. Simmer on low heat until sauce thickens, add chicken, top with cilanto. Serve over rice.