Chicken tikka-masala is a dish of marinated chicken in a spiced curry. The origin of the dish is not certain. Some trace the origins to the South Asian community in Great Britain, some claim that it was created in the Indian subcontinent. Although the origin is disputed it is one of the most favorite dishes in the UK.

1 cup Merve plain yogurt

1 tbsp lemon juice

4 tsp Botany cumin, divided

1 tsp Botany cinnamon

2 tsp cayenne pepper (optional)

2 tsp Botany black pepper

1 tbsp fresh ginger, minced

1 tsp salt, or to taste

1 package Nema boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tbsp Muratbey butter

1 clove garlic, minced

2 tsp Botany paprika

1 can RO*TEL tomatoes and green chilies

1 cup heavy cream

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika, and salt. Stir in canned tomatoes and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve immediately, enjoy!