Chicken Tikka Masala

Ingredients

• spice mix
• 6 garlic cloves, finely diced
• 4 teaspoons finely graded peeled ginger
• 4 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 3/2 cups whole-milk yogurt (or greek)
• 1 tablespoon kosher salt
• 2 lbs chicken breast (or thighs) cut into chunks
• 3 tablespoons ghee (or just butter)
• 1 small onion, finely sliced
• 1/4 cup tomato paste
• 6 cardamom pods, crushed
• Chili power to taste
• 1 (28 oz) can whole peeled tomatoes
• 2 cups heavy cream
• 3/4 cups chopped cilantro, sprigs for garnish
• as much rice as you want

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Instructions

1. Preheat broiler.
2. Whisk yogurt, salt, and half of the spice mixture in a medium bowl. Add chicken and turn to coat. Cover and chill overnight (or as long as possible). Cover and chill remaining spice mix
3. Melt ghee in a large pot over medium head. Add onion, tomato paste, cardamom, and chiles and cook until onion is soft and tomato paste has darkened, 5ish minutes.
4. Add remaning half of spice mix and cook stirring often, until the bottom begins to brown, about 4 minutes.
5. Add tomatoes with jucies, crushing them as their added. Bring to boil, reduce heat, and simmer until sauce thickens, 9ish minutes.
6. Arrange chicken on baking sheet in a single layer
7. Broil chicken until it starts to blacken, 10ish minutes
8. Broil chicken until it starts to blacken, 10ish minutes
9. Add chicken to sauce and simmer until chicken is cooked through, 10ish minutes.