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1
For the chicken combine the cumin, coriander, cayenne and salt in a small bowl.
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2
Sprinkle both sides of the chicken with the spice mixture and press into the meat.
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3
Set chicken aside in a glass dish.
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4
In a large bowl combine the yogurt, oil, garlic and ginger.
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5
Spoon the yogurt mixture evenly on both sides of the chicken and spread to cover.
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6
Put the chicken breasts in the glass dish and cover with plastic wrap.
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7
Refrigerate for at least 1 hour.
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8
Preheat oven to 400 F. Place the chicken breasts on a rimmed baking sheet in a single layer.
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9
Bake for 40 minutes, turning after 20 minutes.
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10
Bake until the chicken is fully cooked and lightly browned.
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11
Remove it from the oven and let the chicken rest for about 10 minutes.
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12
Carefully slice into bite size pieces.
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13
While the chicken is in the oven, prepare the sauce.
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14
Heat oil in a large Dutch oven over medium heat.
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15
Add the onion and cook stirring frequently until light golden brown, about 10 minutes.
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16
Add the garlic, ginger, chili pepper, tomato paste and the garam masala.
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17
Cook stirring continuously until fragrant, about 3 minutes.
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18
Add the crushed tomatoes, sugar and salt.
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19
Bring mixture to a boil then reduce the heat to medium-low.
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20
Cover and simmer 15 minutes stirring occasionally.
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21
Stir in the cream and return to a simmer.
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22
Remove the pan from the heat and cover to keep warm.
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23
Toss the chicken in the warm masala sauce but do not cook it.
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24
Stir in the cilantro and check the seasoning.
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25
Garnish with additional cilantro if desired.
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26
Serve with rice and Naan bread.
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27
(Recipe adapted from a recipe originally posted in a 2007 issue of Cooks Illustrated.)
