Chicken Tikka Masala

6 cloves garlic, minced
4 tsp ginger, minced
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tbsp kosher salt
2 lbs skinless, boneless chicken breasts
3 tbsp ghee
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de arbol or 1/2 tsp crushed red pepper flakes
1 28-oz can whole peeled tomatoes
2 cups whole fat coconut milk or heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Basmati rice prepared according to package directions

Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl. Whisk yogurt, salt and half of the spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Reserve remaining spice mixture for sauce.

Heat ghee in a large, heavy pot over medium heat. Add onion, tomato paste, cardamom and chiles and cook, stirring often until tomato past has darkened and onion is soft, 5 minutes. Add remaining half of spice mixture and cook, stirring often until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat and simmer stirring often and scraping up browned bits from bottom of pot until sauce thickens, 8-10 minutes.

Add coconut mils and chopped cilantro, and simmer stirring occasionally until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside. Arrange chicken on rack. Broil until chicken starts to blacken in spots. Turn and cook on second side, about 5 minutes per side. Chicken may not be completely done at this point.

Cut chicken into bite-size pieces, add to sauce and simmer stirring occasionally until chicken is cooked through, 8-10 minutes. Plate with rice and top with cilantro sprigs. Serve with warm naan.