CHICKEN:
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
2 lbs. boneless, skinless chicken breasts, trimmed
1 c. plain, whole milk yogurt
2 T oil
1 T minced or grated fresh ginger
2 med. garlic cloves, minced or pressed (about 2 tsp.)

SAUCE:
3 T oil
1 med. onion, minced
1 T garam masala
1 T tomato paste
2 med. garlic cloves, minced or pressed (about 2 tsp.)
2 tsp. minced or grated fresh ginger
1 serrano chile, seeds and ribs removed, minced
1 (28 oz.) can crushed tomatoes
2 tsp. sugar
Table salt
2/3 c. heavy cream
1/4 c. chopped fresh cilantro leaves

1 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp cayenne pepper 2 lbs. boneless, skinless chicken breasts, trimmed 1 c. plain, whole milk yogurt 2 T oil 1 T minced or grated fresh ginger 2 med. garlic cloves, minced or pressed (about 2 tsp.) 3 T oil 1 med. onion, minced 1 T garam masala 1 T tomato paste 2 med. garlic cloves, minced or pressed (about 2 tsp.) 2 tsp minced or grated fresh ginger 1 serrano chile, seeds and ribs removed, minced 1 (28 oz.) can crushed tomatoes 2 tsp sugar 2/3 c. heavy cream 1/4 c. chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine 1/2 tsp. salt, cumin, coriander and cayenne in a small bowl. Pat the chicken cry with paper towels and sprinkle with the spice mixture, pressing gently so the mixture adheres. Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30 minutes or up to 1 hr. In a large bowl, whisk the yogurt, oil, ginger and garlic together and set aside.

2. FOR THE SAUCE: Heat the oil in a large stockpot over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened and light golden, 8-10 minutes. Stir in the garam masala, tomato paste, garlic, ginger, and serrano and cook, stirring frequently, until fragrant, about 3 min. Add the crushed tomatoes, sugar, salt and bring to a boil. Reduce the heat to med-low, cover, and simmer for 15 minutes, stirrin occasionally. Stir in the cream and return to a simmer. Removethe pan from the heast and cover to keep warm.

3. TO COOK THE CHICKEN: While the sauce simmers, position an oven rack 6 inches from the heating element and heat the broiler. Line a rimmed baking sheet or broiler pan with foil and place a wire rack over the sheet.

4. Using tongs, dip the chicken into the yogurt mixture (the chicken should be coated with a thick layer of yogurt) and arrange on the wire rack. Discard the excess yogurt mixture. Broil the chicken until lightly charred and the thickest part of the breasts registers 160-165 degrees on an instant-read thermometer, 10-18 minutes, flipping the chicken halfway through.

5. Let the chicken rest for 5 minutes, then cut into 1-in. chunks and stir into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.