Chicken Tikka Masala

Cooking Instructions

1. For the Chicken -- Combine cumin coriander cayenne and salt in small bowl. Sprinkle both sides of the chicken with spice mixture - pressing gently so mixture adheres. Place chicken on plate cover with plastic wrap and refrigerate for 30-60minutes. In large bowl mix together yogurt oil garlic and ginger set aside.

2. For the Sauce -- Heat oil in large dutch style oven over medium heat until shimmering. Add onion and cook stirring frequently until light golden 8-10 minutes. Add garlic ginger chile tomato paste and garam masala; cook stirring frequently about 3 minutes. Add crushed tomatoes sugar and salt; bring to boil. Reduce heat to medium-low cover and simmer for 15 minutes stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers -- adjust oven rack to the upper-middle position. Using tongs dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on foil-lined rimmed baking sheet or broiler pan. Broil chicken until thickest parts are full cooked on digital thermometer and exterior is lightly charred in spots 10 to 18 minutes flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes then cut into 1-inch chunks and stir into warm sauce. Stir in cilantro adjusting seasoning with salt and serve with rice.