INGREDIENTS:

• 6 garlic cloves, finely grated
• 4 tsp of peeled ginger, grated
• 4 tsp of ground turmeric
• 2 tsp of garam masala
• 2 tsp of ground coriander
• 2 tsp of ground cumin
• 1 1/2 cups whole-milk yogurt 
• 1 tsp of kosher salt
• 2 pounds skinless, boneless chicken breasts, halved lengthwise
• 3 tbsp of ghee (clarified butter) or vegetable oil
• 1 small onion, thinly sliced
• 1/4 cup of tomato paste
• 6 cardamom pods, crushed
• 2 dried chiles, minced or 1/2 teaspoon crushed red pepper flakes
• 1- 28-ounce can of whole peeled tomatoes
• 2 cups of heavy cream
• 3/4 cup of fresh cilantro, chopped plus sprigs for garnish
• Steamed basmati rice (for serving)

DIRECTIONS:

1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. 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. 
2. Heat ghee 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. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes. 
3. 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. 
4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes. 
5. 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. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes.