Chicken tikka masala, with curry powder made from scratch

Toast the cinnamon, bay leaves, cloves, cumin, coriander, cardamom and red pepper flake in a dry pan over medium heat, swirling constantly, until fragrant but not smoking. Keep the nutmeg out.

Break the cinnamon stick into four pieces.

Remove from the heat and grind the spices in a spice grinder until fine, returning any whole pieces for a second pass.

Grate fresh nutmeg into the ground spice mix.

For the marinade, whisk together yogurt, grated ginger, grated garlic, curry powder, salt, pepper and olive oil.

Cut the chicken breasts into one-inch cubes and mix them thoroughly into the marinade. Marinate at least four hours and up to twenty four.

Spread the chicken on a broiler pan set in a rimmed baking sheet and broil on high 10 to 15 minutes, until it registers about 160 degrees internally.

Heat vegetable oil in a large saucepan until shimmering, add the onion and saute until softened, about three minutes.

Add ginger, garlic, chili, tomato paste and curry powder and toast together about 30 seconds, until very fragrant.

Add the crushed tomatoes and a pinch of sugar and cook about five minutes.

Stir in the heavy cream.

Add the broiled chicken and finish cooking it in the sauce five to ten minutes. Taste and adjust with kosher salt and pepper.

Serve over a bed of rice and garnish with a sprig of cilantro.