Chicken Tikka Masala

Directions

1. 1
   Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.
2. 2
   Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.In a large heavy pot over medium heat, add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
3. 3
   Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
4. 4
   Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
5. 5
   Add cream. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
6. 6
   Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes.
7. 7
   Serve with rice and cilantro sprigs.