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).