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-In a zip-top plastic bag, knead together yogurt, lemon juice, ginger, 2
tsp. salt, 2 tsp. cumin, peppers, and cinnamon. Knead in chicken, seal,
and refrigerate at least 1 hour.
(Follow only one of the two following steps.)
-Thread the marinated chicken onto skewers and discard the marinade.
Lightly oil the grate of a hot grill. Grill chicken, turning once, until
juices run clear, about 5 minutes on each side. Remove meat from skewers,
set aside, cover, and keep warm.
-Drain the marinade from the meat and pour the meat into a lightly greased
skillet or wok over medium-high heat. Fry, stirring often, until juices
run clear, about 6 - 8 minutes. Set aside meat, cover, and keep warm.
-Melt butter in a large skillet or wok over medium heat. Sauté garlic and
jalapeno for 1 minute. Add remaining 2 tsp. salt, 2 tsp. cumin, and
paprika to skillet. Stir in tomato sauce and cream. Simmer over low heat
until sauce thickens, about 20 minutes.
-Add cooked chicken to skillet and simmer for 5 minutes.
-Serve over cooked rice, if desired, and garnish with cilantro.
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