Chicken Tikki Masala

*Note:  I cut back on the cayenne to about 1 1/4ish tsp, the black pepper to almost 2 tsp in the marinade and then used about 3/4 of the jalapeno, with no seeds, in the sauce to get the heat I brought to Iron Chef because I didn't know how hot everyone liked their food.  So adjust accordingly for the heat you want.

Marinade

1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp black pepper
1 tsp minced fresh ginger
1 tsp salt
3 boneless chicken breasts

Combine ingredients for marinade.  Pour over chicken and refrigerate for an hour.  Grill or cook in frying pan.  Discard marinade.

(I cut mine into bite size pieces to marinate and then just cook it in a skillet.  My brother grills the whole breast then cuts. Whatever you prefer!)

Sauce

1 Tbsp butter
1 clove garlic, minced
1 jalapeno finely chopped
2 tsp ground cumin
2 tsp paprika
1/2 tsp salt
1 can (8 oz) tomato sauce
1 cup cream
 1/4 cup chopped cilantro

Melt butter in large skillet (pot) over medium heat.  Saute garlic and jalapeno for 1 minute.  Season with cumin, paprika and salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens- about 20 minutes.  Add cooked chicken and summer for 20 minutes. Add cilantro. Serve over hot rice with additional chopped cilantro.

Naan Bread

1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbl milk
1 egg, beaten
2 tsp salt
4 1/2 cups flour
2 tsp minced garlic (optional)
1/4 cup butter, melted

1.  In a large bowl, dissolve yeast in warm water.  Let stand about 10 minutes, until frothy.  Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.  Knead for 6-8 minutes on a lightly floured surface, or until smooth.  Place dough in a well-oiled bowl, cover with a damp cloth and set aside to rise.  Let it rise 1 hour, until the dough has doubled in volume.

2.  Punch down dough, and knead in garlic.  Pinch off small handfuls of dough about the size of a golf ball.  Roll into balls, and place on a tray.  Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3.  During the second rising, preheat grill to high heat.  Roll one ball of dough out into a thin, flat circle.  Lightly oil grill.  Place dough on grill and cook for 2-3 minutes, or until puffy and lightly browned.  Brush uncooked side with butter, and turn over.  Brush cooked side with butter and cook until browned, another 2-4 minutes.  Remove from grill and continue until all the naan has been prepared.

OR

Heat griddle or skillet to about 350 degrees.  Cook in the same way on the griddle.