Gather your ingredients.
First, sprinkle the Chicken Breast (2) on both sides with Salt (1/2 teaspoon), Ground Coriander (1/2 teaspoon), and Ground Cumin (1/2 teaspoon) – just light pinches of each.
Add the Yogurt (1 cup) and mix over the chicken.
Let the chicken marinate for 30 minutes to 4 hours. The recipe is flexible so whatever works for your schedule. If you have less time, prepare the curry and rice while the chicken marinates.
After it's finished marinating, place the chicken on an oven safe rack to prepare to broil them.
Broil for 10 minutes, until a nice char starts to form on the top.
While the chicken is cooking, slice the Onion (1/2).
Mince the Garlic (3 clove).
Grate the Fresh Ginger (1/2 inch), or finely chop if you prefer.
Thinly slice the Red Chili Pepper (1).
Flip the chicken and broil the other side.
Remove the chicken from the oven when it is blackened.
When the chicken is cool, shred it.
Heat a skillet on medium heat. Add Butter (1 tablespoon) to the pan. When it's melted, add the onions with a pinch of salt. Let cook for 1 minute.
Add the chili pepper and let cook for 3 more minutes until veggies are just starting to soften - and sizzle.
Add the Garam Masala (2 tablespoon), garlic, and ginger to the pan and let cook for one minute or until fragrant.
Add the can of Canned Crushed Tomatoes (28 ounce) and stir.
Add the shredded chicken and the Heavy Cream (1/2 cup).
Stir in the cream and taste. Season with salt and pepper. If you'd like, add a little cayenne pepper for extra spice. Let simmer for about 20 minutes.
If having rice, top the rice with the curry, you can add the Fresh Cilantro (1 pinch) here if you'd like.