Chicken Tikka Masala

1 cup yoghurt
2 tsp lemon juice
2 tsp cumin, ground
½ tsp ground cinnamon
1½ tsp cayenne pepper
3 tsp SIDS SALT & PEPPER
1 tsp SIDS CRAZY LEMON
1 tbsp minced fresh ginger
3 chicken breasts, bite-size pieces
4 long skewers
1 tbsp butter
1 clove garlic, minced
1 jalapeno pepper, fine chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt, to taste
200 g Tuimato Sauce
1 cup heavy cream
¼ cup chopped fresh coriander

In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, SIDS CRAZY LEMON, ginger and SIDS SALT & PEPPER. Stir in chicken, cover and refrigerate for 2 hours.
Preheat a grill for high.
Lightly oil the grill grate. Thread chicken onto skewers then discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy frypan over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika and 3 teaspoons salt. Stir in Tuimato sauce 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 and garnish with fresh coriander.
HISTORY:--The origin of the dish is not certain, but many sources attribute it to the South Asian community in Great Britain; some sources cite Glasgow as the city of origin. Chicken tikka masala may derive from butter chicken, a popular dish in the northern Indian subcontinent. The Multicultural Handbook of Food, Nutrition and Dietetics credits its creation to Bangladeshi migrant chefs in Britain in the 1960s. They developed and served a number of new inauthentic "Indian" dishes, including chicken tikka masala.
Historians of ethnic food Peter and Colleen Grove discuss multiple claims regarding the origin of chicken tikka masala, concluding that the dish "was most certainly invented in Britain, probably by a Bangladeshi chef." They suggest that "the shape of things to come may have been a recipe for Shahi Chicken Masala in Mrs Balbir Singh’s Indian Cookery published in 1961."
Another claim is that it originated in a restaurant in Glasgow, Scotland. This version recounts how a British Pakistani chef, Ali Ahmed Aslam, proprietor of a restaurant in Glasgow, invented chicken tikka masala by improvising a sauce made from a tin of condensed tomato soup, and spices. Peter Grove challenged any claim that Aslam was the creator of the dish on grounds that the dish was known to exist several years before his restaurant opened.
Chef Anita Jaisinghani, a correspondent in the Houston Chronicle, wrote that "the most likely story is that the modern version was created during the early ’70s by an enterprising Indian chef near London" who used Campbell's tomato soup. However, restaurant owner Iqbal Wahhab claims that he and Peter Grove fabricated the story of a chef using tomato soup to create chicken tikka masala in order "to entertain journalists".