Chicken Tikka Masala II

For the chicken: Combine the cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of the chicken with the spice mixture, pressing gently so the mixture adheres. Place the chicken on a plate, cover with plastic wrap, and refrigerate 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

For the sauce: Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add the garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add the tomatoes, sugar, and 1/2 teaspoon of salt; bring to a boil. Reduce the heat to medium low, cover, and simmer 15 minutes, stirring occasionally. Stir in the cream and return to a simmer. Remove the pan from the heat and cover to keep warm.

While the sauce simmers, adjust an oven rack to the upper-middle position (about 6 inches from the heating element) and heat the broiler. Using tongs, dip the chicken into the yogurt mixture (it should be covered with a thick layer of yogurt) and arrange on a wire rack set in a foil-lined rimmed baking sheet or broiling pan. Discard the excess yogurt mixture. Broil the chicken until the thickest part registers 160 degrees on an instant-read thermometer and the exterior is lightly charred in spots, 10 to 18 minutes, flipping the chicken halfway through cooking.

Let the chicken rest 5 minutes, then cut into 1-inch chunks and stir into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season to taste with salt, and serve.