Chicken Tikka Masala

In a small bowl combine the teaspoon of kosher salt, cumin, coriander, and cayenne pepper, stir with a fork to combine. Coat the chicken strips with the seasoning, making sure to get all sides. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes.

Heat the vegetable oil in a large skillet over medium heat. Add the chopped red onion and sauté until tender, about 8 minutes. Add three cloves of chopped garlic, one tablespoon of chopped ginger, and the chopped chile to the onions. Stir and sauté for about 2 minutes. Add the tomato paste, garam masala, and curry powder to the pan and stir until the spices and tomato paste are combined. Saute for about 5 minutes, add the crushed tomatoes, and sugar, bring to a boil. Reduce the heat and simmer on low heat for at least 20 minutes.

Ensure that the oven’s rack is in the upper/middle position. Preheat the oven’s broiler to high. Combine the yogurt, olive oil, lemon juice, and remaining garlic and ginger in a small bowl. Whisk to combine. Line a baking sheet with foil and top with a cooling rack. Dip the chicken pieces in the yogurt mixture and transfer to the baking sheet. The chicken should have a thick coating of yogurt. Broil the chicken until cooked through, rotating at least once, 10 to 15 minutes. The chicken will be lightly charred.

Let the chicken rest for at least five minutes and then cut into bite sized pieces. Taste the tomato sauce for seasoning and adjust. Stir in the half and half and bring back to a simmer. Stir in the chicken. Serve over rice and garnish with cilantro.