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1
Combine the cumin, coriander, cayenne, and salt in a small prep bowl.
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2
Sprinkle both sides of the chicken with the spice mixture.
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3
Cover and refrigerate 30-60 minutes.
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4
In a medium bowl mix: yogurt, oil, garlic, and ginger.
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5
Set aside.
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6
In a large cast iron pan or Dutch oven pan, heat oil for sauce.
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7
When shimmering, add the chopped onion.
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8
Cook, stirring until onions soften and start to brown.
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9
Add garlic, ginger, jalapeno, tomato paste, and garam masala.
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10
Cook, stirring about 3 minutes.
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11
Dont let the garlic burn!
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12
Add crushed tomatoes, sugar, and salt.
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13
Bring to a boil.
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14
Reduce heat, and simmer, loosely covered, for 15 minutes, stirring occasionally.
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15
Add cream, stir, and return to simmer.
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16
Remove from heat and cover to keep warm.
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17
While sauce simmers, put oven rack in middle-top position, (6 inches from heating element), and heat the broiler.
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18
Place your chicken either on a cooking rack fitted in a baking sheet, or on a foil-lined baking sheet sprayed with cooking spray.
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19
With a silicon pastry brush, or spoon, brush both sides of the chicken with a good coating of the yogurt mixture.
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20
Discard leftover yogurt mixture.
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21
Broil chicken until and instant-read thermometer reads 160 degrees F. This takes 10-18 minutes if you are using breasts, less time if you are using tenders.
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22
Flip halfway through.
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23
Let chicken rest 5 minutes, then cut into bite-sized pieces and stir into the warm masala sauce.
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24
Stir in cilantro and adjust seasonings.
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25
Serve over basmati rice.
