This is from the September/October 2007 issue of Cook's Illustrated, and it is awesome good! It's restaurant quality, and pretty easy to make. Chicken Tikka Masala Serves 4 to 6 Chicken Tikka 1/2 tsp. ground cumin 1/2 tsp. ground coriander 1/4 tsp. cayenne pepper 1 tsp. table salt 2 lbs. boneless, skinless chicken breast, trimmed of fat 1 cup plain whole-milk yogurt 2 Tbsp. vegetable oil 2 garlic cloves, minced (about 2 teaspoons) 1 Tbsp. fresh grated ginger Masala Sauce 3 Tbsp. vegetable oil 1 medium onion, finely diced 2 garlic cloves, minced (about 2 teaspoons) 2 tsp. fresh grated ginger 1 Serrano chile, minced (seeds and ribs removed) 1 Tbsp. tomato paste 1 Tbsp. garam masala (McCormick's Spices is recommended, though you can make your own) 1 can (28 oz.) crushed tomatoes 2 tsp. sugar 1/2 tsp. table salt 2/3 C heavy cream 1/4 C fresh chopped cilantro leaves Chicken: Combine cumin, coriander, cayenne pepper, and salt in a small bowl. Sprinkle the spice mixture over the chicken breasts and press into the flesh so it adheres. Place chicken on platter and cover with plastic wrap. Refrigerate for 30-60 minutes. In a large bowl, whisk yogurt, oil, garlic, and ginger. Set aside. Sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring until light golden (8-10 minutes). Add garlic, ginger, chile, tomato paste, and garam masala. Cook, stirring frequently, until fragrant (around 3 minutes). Add crushed tomatoes, sugar, and salt. Bring to boil, reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove from heat and cover to keep warm. Combining the chicken and the sauce: Adjust oven rack to upper-middle and heat broiler. Using tongs, dip chicken into yogurt mixture. Chicken should be coated thickly. Arrange on a foil lined rimmed baking sheet or broiler pan. Broil chicken 6" from the broiler until the thickest part is 160 F and the exterior is lightly charred in spots, 10 - 18 minutes, flipping chicken half way through. Let the chicken rest 5 minutes, then cut into 1" chunks and stir into warm tomato sauce (do not simmer the chicken in the sauce). Stir in cilantro. Serve over rice (preferably basmati). Wanna kill these ads? We can help!