Chicken Murgh Tikka Masala - Reduced Fat - cooking recipe

Ingredients

chicken marinade
1 cup nonfat plain yogurt
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground red pepper
1/2 tablespoon ginger, minced
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon fresh ground black pepper
1/4 teaspoon extra virgin olive oil
1 large garlic clove, minced
1 lb boneless skinless chicken breast, cut into 1 inch cubes
masala sauce
1 tablespoon low-fat butter
2 garlic cloves, minced
1/2 tablespoon ginger, minced
1/2 jalapeno chile, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/8 teaspoon salt
1 cup tomato puree
1 cup onion, chopped
1 cup regular whipping cream
1 teaspoon garam masala
1 tablespoon cilantro, chopped

Preparation

Chicken Marinade: combine marinade recipe in a bowl or food-safe plastic bag; stir in cubed chicken, marinate in refrigerator 1-24 hours.
Masala Sauce: Melt butter (can use sprays or I can't believe it is not butter) in a skillet or pot over medium heat, add garlic, ginger, half the onion and jalapeno; cook till soft. Move to pot or crock pot and add spices (except garam and cilantro), rest of onions, and tomatoe puree.
On same skillet cook chicken cubes with marinade till 3/4 cooked entirely, all the way if moving to the quicker pot method. Add to pot or slow cooker with masala sauce.
Slow cooker -- set on high for 4 hours or low for 6 hours. If pot, then cook for an additional 30 minutes on low heat.
Add in garam masala and cream 30-45 minutes before serving for crock pot, and 10 minutes for stove top pot. Taste and add more if needed.
Add cilantro right before serving.