This is a curry for those of you who do not like things too spicy, but enjoy seasonings and rich flavors. The recipe here for this particular Tikka Masala curry has been tweaked a little according to my tastes. For example, I left out all cinnamon and cayenne peppers.

Most of my family members cannot handle spicy food well, and I personally do not like cooking with cinnamon. I also cut down the amount of salt recommended by the original recipe by more than half. If you find that, at the end, it tastes plain, or you would like to add more salt, then you can do so accordingly. Making this is not difficult. However, it does take some time to get it prepared, so I suggest starting a little earlier than usual.

Ingredients:

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 boneless, skinless chicken breasts cut into bite-size pieces
• Pinch of salt for taste
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 cup basmati rice

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, black pepper, ginger, and pinch of salt. Cut up and stir in chicken, cover, and refrigerate for 1 hour.
2. After an hour, begin to cook chicken on a skillet.
3. Boil water for the rice, and add on low heat. Simmer for 15 minutes.
4. While the chicken is cooking, you can begin to make the sauce. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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