Chicken Tikka Massala

For the chicken – Combine cumin, coriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, press so it adheres to chicken. Place chicken on plate, cover with plastic wrap and refrigerate for 30-60min. In a large bowl, whisk yogurt, garlic, ginger and oil. Set aside.

For the sauce – Heat oil in large dutch oven in medium heat until shimmering. Add onion and cook, stirring frequently until golden, 8-10min. Add garlic, ginger, chili, tomato paste and garam masala. Stir frequently until fragrant – about 3min. Add crushed tomatoes, sugar and salt – bring to boil. Reduce heat to medium/low, cover and simmer for 15min, stirring occasionally. Stir in cream/milk and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers. Adjust oven rack to upper middle position, about 6in from heating element. Preheat broiler. Using tongs, dip chicken into yogurt mixture (coating evenly and thick) and arrange on wire rack, set in foil lined baking sheet or broiler pan. Discard extra yogurt mix. Broil chicken until thickest part reads 160deg on instant read thermometer, and exterior is lightly charred in spots, 10-18min (flip chicken halfway through).

Let chicken rest 5min, then cut into 1in chunks and stir into warm sauce. Do not simmer chicken in sauce. Stir in cilantro. Adjust seasoning with salt, and serve! I serve it with brown basmati rice.