Chicken Tikka Masala

Ingredients

• 2  pepper dried red crushed
• 28 ounce canned tomatoes whole peeled canned
• 6  cardamom pods crushed
• 0.8 cup cilantro leaves fresh chopped for garnish
• 6 servings basmati rice steamed (for serving)
• 2 teaspoons garam masala 
• 6  garlic clove finely grated
• 4 teaspoons ginger finely grated peeled
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 4 teaspoons turmeric 
• 2 cups cup heavy whipping cream 
• 1 tablespoon kosher salt 
• 1 small onion thinly sliced
• 1.5 cups yogurt (not Greek)
• 2 pounds chicken breast boneless skinless halved lengthwise
• 0.3 cup tomato paste 
• 3 tablespoons ghee (clarified butter)

Equipment

• bowl
• baking sheet
• whisk
• pot
• aluminum foil
• broiler

Directions

1. Combine garlic, ginger, turmeric, garammasala, coriander, and cumin in a small bowl.
2. Whisk yogurt, salt, and half of spice mixturein a medium bowl; add chicken and turn tocoat. Cover and chill 4-6 hours. Cover andchill remaining spice mixture.
3. Heat ghee in a large heavy pot over medium heat.
4. Add onion, tomato paste,cardamom, and chiles and cook, stirringoften, until tomato paste has darkenedand onion is soft, about 5 minutes.
5. Addremaining half of spice mixture and cook,stirring often, until bottom of pot beginsto brown, about 4 minutes.
6. Add tomatoes with juices, crushing themwith your hands as you add them. Bring to aboil, reduce heat, and simmer, stirring oftenand scraping up browned bits from bottomof pot, until sauce thickens, 8-10 minutes.
7. Add cream and chopped cilantro.Simmer, stirring occasionally, until saucethickens, 30-40 minutes.
8. Meanwhile, preheat broiler. Line arimmed baking sheet with foil and set a wirerack inside sheet. Arrange chicken on rackin a single layer. Broil until chicken startsto blacken in spots (it will not be cookedthrough), about 10 minutes.
9. Cut chicken into bite-size pieces, addto sauce, and simmer, stirring occasionally,until chicken is cooked through, 8-10minutes.
10. Serve with rice and cilantro sprigs.
11. DO AHEAD: Chicken can be made 2 daysahead. Cover; chill. Reheat before serving.