Chicken Tikka Masala

• Chicken Tikka
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 2 lbs boneless, skinless chicken breasts, trimmed of fat
• 1 cup plain whole-milk yogurt
• 2 tbsp. vegetable oil
• 2 medium garlic cloves, minced or pressed
• 1 tbsp grated fresh ginger
• Masala Sauce
• 3 tbsp vegetable oil
• 2 large onions, diced fine (about 2 to 2 1/2 cups)
• 4 large garlic gloves, finely minced
• 1 serrano chili, seeds and ribs removed, diced
• 2 tsp grated fresh ginger
• 1 tbsp garam masala
• 2 tbsp tomato paste
• 1 28-oz can crushed tomatoes
• 3 tsp sugar
• 1 1/2 tsp salt
• 1 cup heavy cream
• chopped fresh cilantro leaves

1. For chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, refrigerate 30-60 min. In large bowl, whisk together yogurt, oil, garlic, ginger; set aside.
2. For sauce: Heat oil in large Dutch oven over medium high heat until shimmering. Add onion and cook, stirring frequently until caramelized, 25-30 min. Stir frequently, making sure onion doesn't burn, lower heat after about 10 min. to medium. After 20 min., add garlic chili, ginger garam masala, and tomato paste. Cook, stirring frequently until fragrant, about 3 min. Add crushed tomatoes, sugar, salt; bring to boil. Reduce heat to medium-low, cover, simmer for 35 min, stirring often. Stir in cream, return to simmer. Keep warm.
3. While sauce simmers, adjust over rack to upper-middle position (6 inches from heating element)and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10-18 min, flipping chicken halfway through cooking.
4. Let chicken rest 5 min, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve with basmati rice and garlic naan bread.

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Taken from www.epicurious.com/recipes/member/views/chicken-tikka-masala-1244728 (may not work)