Chicken Tikka Masala

Combine ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, and 1 teaspoon table salt in small bowl. Sprinkle both sides of 2 pounds chicken breasts with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover, and refrigerate for 30 to 60 minutes.

In large bowl, whisk together 1 cup plain whole-milk yogurt, 2 tablespoons vegetable oil, 2 minced garlic cloves, and 1 tablespoon grated ginger; set aside.

Heat 3 tablespoons vegetable oil in large Dutch oven over medium heat until shimmering. Add 1 finely chopped onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add 2 minced garlic cloves; 2 teaspoons grated ginger; 1 stemmed, seeded and minced serrano chile; 1 tablespoon tomato paste; and 1 tablespoon garam masala; cook, stirring frequently, until fragrant, about 3 minutes.

Add 1 can crushed tomatoes, 2 teaspoons sugar, and ½ teaspoon table salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in ⅔ cup heavy cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack 6 inches from broiler 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 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in ¼ cup chopped cilantro, adjust seasoning with salt, and serve.