Chicken Tikka Masala

Directions

1. 1
   Mix all the spices together. Take about 1/3 of the mixture and stir it into the yogurt in a medium bowl. Slice the chicken breaksts in half lengthwise and add to the bowl, coating completely with the spiced yogurt. Cover with plastic and refrigerate for at least an hour, or up to overnight.
2. 2
   Meanwhile put the olive oil in a large heavy bottomed stock pot and add the onions
3. 3
   Put the chicken on a foil covered baking sheet (leave the yogurt coating on) and put in the broiler for about 10 minutes until the surface starts to char, turning once. The chicken will not be completely cooked, it will finish cooking in the sauce.
4. 4
   Cut the chicken into large chunks and set aside.
5. 5
   To make the sauce, heat the oil in a heavy bottomed pot and saute the onions, tomato paste, and cardamom pods for about 5 minutes, stirring often.
6. 6
   Add the remaining spice mix to the pan and cook, stirring often, for 5 more minutes. The spices will start to brown on the bottom of the pan, that's good, but be careful not to let them burn.
7. 7
   Add the tomatoes, crushing them through your fingers as you add them. You can also puree the tomatoes first, or used crushed tomatoes. Scrape up any browned bits from the bottom of the pan. Bring up to a boil, then turn down the heat and cook the sauce for another 5 minutes, stirring occasionally.
8. 8
   Add the coconut milk, the sugar, and 2 Tbsp of the fresh chopped cilantro. Bring to a boil, then turn down the heat and let the sauce cook very gently, partially covered, for 20 to 30 minutes. At this point I pureed my sauce because I wanted it super smooth, but that's optional.
9. 9
   Add the chicken and the heavy cream, and finish cooking for another 10 minutes. Check the seasonings and add salt to taste.
10. 10
    Serve with basmati rice, garnished with lots of fresh cilantro.
11. 11
    Serve yogurt, naan bread, and chutney on the side.