Chicken Tikka Masala

Mix
2t coriander
2t cumin
2t cayenne
2t salt
Rub 4 chick breasts w/ these spices
Put in ziploc in fridge for 30-60 minutes

Mix
Yogurt
oil
ginger, microplaned
garlic, diced
Add this mixture into ziploc bag

Heat oven to 500 w/ stone in bottom
Switch to broil and use cooling rack on top of aluminum sheet to broil chicken
Make sure to put al. foil on cookie sheet - yogurt/spice drips suck
5-7 minutes each side

2T butter melted over heat
Add 1 onion and let simmer a bit
Add garlic & ginger + 1T salt
Add 3T Garam Masala [consider adding this later, like dead last, says someone who says that the potency is decreased by adding G.M. too early)
Add 2 peppers
simmer for a few more minutes [actually, let BROWN, to "deep mahogony color", way past when western cooks are used to sauteeing onions]
Add can of diced tomatoes
simmer for a few minutes
Before it gets too hot, transfer to a blender and blend to get smoother consistency
Simmer until all food almost ready, then add heavy cream and let re-heat (say 10ish minutes)
Taste for whether right mixture of spiciness and saltiness. Add cayanne if needed
Chop chicken to 1inch chunks and add to sauce
Add handful of chopped cilantro

When serving sprinkle a little more fresh cilantro onto top

Working - Thoughts
Tomoto Paste - for color?
Turmeric - for color?