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1.
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Season the chicken breasts generously with the pinches of kosher salt, cumin and coriander on both sides.
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Coat them completely in yoghurt, and place them on a metal cooling rack placed inside of an aluminum foil-lined baking sheet (use one with a rim).
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2.
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Broil the chicken for 5-7 minutes on each side, until slightly blackened in spots.
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Remove from the oven and set aside.
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3.
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Dice the onion.
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4.
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Melt the butter in a large pot or Dutch oven over medium-high heat, and add the diced onion.
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Cook for 5-6 minutes, until softened and starting to brown.
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5.
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While the onion is cooking, mince the garlic and ginger, and de-seed and mince the chili pepper.
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Add them to the softened onions along with the tablespoon of salt.
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Cook for another minute or two, until the garlic and ginger are fragrant.
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6.
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Add the garam masala and cook for about one minute, stirring constantly so that the spice doesnt burn.
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7.
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Add the can of crushed tomatoes (alternately, you can use diced tomatoes for a lighter and chunkier sauce or pureed tomatoes for a thicker, smoother sauce).
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Scrape the bottom of the pot to deglaze it, add the sugar, and simmer the sauce over medium heat for about 10 minutes.
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You can cover the pot partially to avoid splattering if youd like.
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8.
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Chop the broiled chicken breasts into bite-sized chunks.
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9.
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Add the heavy cream and chicken to the tomato sauce.
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Cook over medium-low heat for another 5 minutes.
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Taste the sauce and re-season if needed.
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10.
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Stir in the cilantro and serve over rice!
