Chicken Tikka Masala

In a small bowl, mix garlic, ginger, garam masala, coriander, turmeric, cumin, 1 Tbsp. tomato paste, and 1/4 tsp. salt until a paste forms.

In a medium bowl, stir yogurt, 1/2 tsp. salt, and half of spice paste until well combined; cover and refrigerate remaining spice paste. Place chicken on a cutting board. Using a paring knife, make a few shallow cuts in each breast. Add to bowl with yogurt mixture and turn to coat. Cover and refrigerate at least 30 minutes and up to 6 hours.

In a large pot over medium heat, heat oil. Add onion and chiles and cook, stirring often, until softened, 5 to 7 minutes. Add remaining 1/3 c. tomato paste and cook, stirring constantly, until darkened, 2 to 3 minutes. Add remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes.

Stir in tomato puree and 1/2 c. water, scraping up any browned bits from bottom of pot. Bring to a simmer and cook, stirring often and reducing heat to low if needed to maintain a gentle simmer, until mixture thickens, 10 to 12 minutes. Stir in cream and gently simmer, stirring frequently, until slightly thickened, 10 to 12 minutes.

Meanwhile, preheat broiler with an oven rack 6" from heat. Line a baking sheet with foil and set a wire rack inside. Transfer chicken with marinade to rack and arrange in a single layer. Spoon any remaining marinade in bowl over chicken.

Broil. watching closely, until chicken is mostly cooked and marinade has thickened and is browned in spots (chicken will not be fully cooked at this point), 10 to 12 minutes.

Transfer chicken to a cutting board and cut into bite-size chunks. Add chicken and cilantro to tomato mixture. Very gently simmer, stirring occasionally, until chicken is cooked through, 5 to 8 minutes; season with 1/2 tsp. salt.

Divide rice among bowls. Spoon chicken tikki masala over. Top with more cilantro. Serve with naan alongside.