3 tbsp vegetable oil
2 cloves garlic
2 tsp ginger
1 tbsp tomato paste
1 tbsp garam masala
28 oz crushed tomatoes
2 tsp sugar
0.5 tsp salt
2/3 cup heavy cream
0.25 cup fresh chopped cilantro
Mix cumin, coriander, cayenne and salt. Rub spice mix onto the chicken breasts (about 3). Cover with foil and set aside for an hour in the fridge.
In a bowl mix the yogurt, 2 tbsp of oil, 2 cloves of crushed garlic and 1 tbsp freshly grated ginger.
In a large pan heat 3 tbsp vegetable oil until shimmering. Process onion to a paste. Add to the oil and heat on medium-high until golden, for about 8 minutes.
Add the crushed garlic, grated 2 tsp ginger, minced jalapeno, tomato paste and garam masala. Cook for 3 minutes. Add the crushed tomatoes, the sugar and the salt. Bring to a boil. Simmer on low for 15 minutes covered. Stir in cream and return to simmer. Keep warm.
Adjust oven rack to 6-inches from top and preheat broiler. Dip chicken breasts into the yogurt mixture and place onto a cookie rack in a pan. Allow plenty of yogurt to coat the surface. Broil chicken until exterior is slightly charred, about 12 minutes. Flip the breasts halfway through cooking.
Allow the chicken to rest for 5 minutes, then cut into 1-inch chunks and add to sauce. Stir in fresh cilantro and serve over rice.