Chicken Tikka Masala

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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!

* Per serving · 4 servings · Values may vary.