Ready in 45 minutes
The chicken in this dish is kept separate from the sauce until the end to preserve its succulence.
1. In a blender, pur?e turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalape?os, and 1?2 cup water. Put paste into a bowl. In the same blender, pur?e tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5?6 minutes; set aside.
2. Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4-6 minutes. Add paprika and onions; cook until soft, 6-8 minutes. Add remaining paste; brown for 5-6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6-8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.