Chicken Tikka Masala

1. Combine the cumin, coriander, cayenne and salt in a bowl. Sprinkle it over the chicken and then rub it in to make sure it coats. Cover the chicken with plastic wrap and refrigerate for 30 to 60 minutes.

2. Meanwhile, whisk together the yogurt, oil, garlic, and ginger in a large bowl. You want enough room to dip the chicken in it.

3. While the chicken is refrigerating, heat oil in a dutch oven over medium-high heat and then add the onions. Cook them until they start to turn golden brown, then add in the garlic, ginger, chile, tomato paste, and garam masala. It will turn into a kind of sticky ball. Let that cook for a few minutes and then add the crushed tomatoes, sugar, and salt. Bring the mixture to a boil, cover and turn down the heat, and simmer for about 15 minutes.

4. Preheat the broiler. Set a wire rack on an aluminum-foil lined baking sheet. Take each piece of chicken, and using a pair of tongs, dip it into the yogurt mixture. Give each piece a nice coating, but let the excess drip off back into the bowl. Place the coated chicken breasts on the wire rack, and put the baking sheet in the broiler. You want the chicken to be close to the broiler’s heat, but not touching it!

5. Cook the chicken for about 15 minutes, flipping it halfway through the cooking time. If you have thick pieces, they may need a few additional minutes. The finished chicken will be golden, with a few deeper brown spots.

6. While your chicken is broiling, return to the sauce and add the cream. Return the sauce to a simmer, cover and remove from heat.

7. Let the chicken cool a bit and then cube it into chunks. Mix that into the sauce and add in the cilantro. Taste it to check if it needs more salt, sugar, or cayenne. Serve warm, over rice.