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1
For the chicken: Sprinkle the chicken evenly on both sides with the cumin, coriander, and salt and put it in a dish.
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2
Pour the yogurt over the chicken, and turn to coat.
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3
Put the dish into the refrigerator and marinate the chicken for 30 minutes or up to 4 hours.
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4
Preheat the broiler and arrange the oven rack 8 inches or so from the broiler.
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5
Place tin foil in a rimmed baking sheet, and place a baking rack over the tin foil.
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6
Place the chicken on the rack, and broil for 15 minutes or so, turning once halfway through, until the chicken is blistered and slightly charred in places.
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7
Remove the chicken from the oven and let it rest.
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8
When slightly cool, tear into large chunks with your fingers or two forks.
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9
Set aside.
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10
For the curry: Add a pat of butter or a drizzle of oil to a large skillet over medium heat.
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11
Add the onion and let it cook for 1 minute.
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12
Add the chili pepper and let it cook for 3 more minutes until veggies are just starting to soften and sizzle.
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13
Add the ginger, garlic, and garam masala to the veggies.
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14
Stir to coat, and let the veggies and spices toast for 1 minute or until fragrant.
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15
Add the tomatoes to the veggie mixture.
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16
Stir to warm through, then add the chicken and heavy cream.
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17
Taste the curry, and add more salt if youd like.
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18
Let the curry simmer for 20-30 minutes, then serve as desired.
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19
Notes: Spice: I add a few shakes of cayenne pepper for extra heatits delicious!
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20
Make your rice yellow by adding 1/2 teaspoon of turmeric to the rice before cooking.
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21
It makes a very light flavor and a lovely color.
