Chicken Tikka Masala

This recipe is one of our favorites.  It is a mildly annoying to make - so many ingredients and takes a while to make.  But, this time I tried to do as much in advance as possible, and that helped.  Even just measuring out spices and cutting the onion ahead of time.  It is one of Dave's all-time-favorites!  The gets super excited when I make it.  It is copied from Cooks Illustrated.
 
1/2 teaspoon cumin                                             
1/2 teaspoon coriander                                         
1/4 teaspoon cayenne pepper                                    
1 teaspoon salt                                                
2 pounds chicken breasts - skinless                            
1 cup plain yogurt                                             
2 tablespoons vegetable oil                                    
2 cloves garlic - minced - or crushed                          
1 tablespoon fresh grated ginger       
                        
SAUCE                                                          
3 tablespoons vegetable oil                                    
1 medium onion - diced finely                                  
2 cloves garlic - minced or crushed                            
2 teaspoons fresh grated ginger                                
1 serrano chile - ribs and seeds removed - flesh minced        
1 tablespoon tomato paste                                      
1 tablespoon garam masala                                      
28 ounces crushed tomatoes                                     
2 teaspoons sugar                                              
1/2 teaspoon salt                                              
2/3 cup heavy cream                                            
1/4 cup chopped cilantro                                       

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

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

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

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