Ingredients

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons black pepper
• 1 tablespoon ginger
• 4 teaspoons salt
• 1 pound chicken tenderloins
• 1 tablespoon butter
• 1 clove minced garlic
• 1 jalapeno pepper, chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 tablespoon salt
• 8 ounces tomato sauce
• 1 cup heavy cream/coconut milk

Instructions

1. Cut the chicken tenderloins into bite-size pieces.
2. In a large bowl, combine 1 cup plain yogurt, 1 tablespoon lemon juice, 2 teaspoons cumin, 1 teaspoon cinnamon, 2 teaspoons cayenne pepper, 1 tablespoon ginger and 4 teaspoons salt. Stir in chicken, cover and refrigerate for at least half an hour.
3. Heat a pan over medium heat, then place chicken in meat. Cook until browned and firm on both sides, about 5 minutes on each side. Remove chicken from pan and set aside.
4. Put butter in the pan. Put in chopped jalapeño pepper and 1 clove minced garlic, sauté for 30 seconds. Add 2 teaspoons cumin, 2 teaspoons paprika, and 1 tablespoon salt. Add 1 cup heavy cream or coconut milk. Simmer until sauce thickens, about 20 minutes. Add chicken, simmer 10 minutes. Add to plate, top with sauce.