1
-
2
lbs
chicken breast (boneless
-
1
tsp
salt
-
½
tsp
cumin seed (ground)
-
½
tsp
coriander (ground)
-
¼
tsp
cayenne pepper
Combine all the spices in a small bowl, making sure to mix completely. Then apply the mixture to the chicken, pressing gently so that it sticks well. Place the chicken on a plate, cover with plastic wrap, and refigerate for 30 minutes.
2
-
1
cup
yogurt (plain
-
2
tbsp
olive oil
-
2
tbsp
garlic (minced)
-
2
tsp
ginger (minced)
In a large bowl, whisk together the yogurt, olive oil, garlic, and ginger, and place back in refigerator to cool until needed.
3
-
2
tbsp
butter (unsalted)
-
1
onion (large
Saute the onion and butter in a deep-walled cast-iron pan until golden brown (about 10 minutes).
4
-
28
oz
tomatoes (crushed)
-
1
chili pepper (minced)
-
2
tbsp
garlic (minced)
-
1
tbsp
ginger (minced)
-
2
tsp
sugar
-
½
tsp
salt
Preheat the oven to 400°F, and cover a cooking sheet with tin foil. Place a wire rack in the cooking sheet. Dredge the chicken in the yogurt mixture so that each piece is well covered, and then lay it out on the cooking sheet. Discard the remaining yogurt mixture. Broil the chicken until it reaches 160°F in the center (10-15 minutes), flipping midway. The exterior should be lightly chared in places.
5
While the chicken is cooking, and after the sauce has had its time to simmer, add in the heavy cream. Bring the sauce just short of a boil, and remove from the heat. Set it aside to rest, covered until the chicken is ready.
6
Once the chicken is finished, remove from the oven and set aside for a few minutes. Then, chop it into bite-sized pieces and mix into the sauce. Garnish with cilantro and serve.