Windmills, Kinderdijk Netherlands

6 garlic cloves, finely grated
4 tsp. finely grated peeled ginger
4 tsp. turmeric
2 tsp. garam masala
2 tsp. ground coriander
2 tsp. ground cumin
1 ½ c. whole-milk yogurt
1 T. kosher salt
2 lbs. skinless, boneless chicken breasts, halved lengthwise
3 T. ghee or vegetable oil
1 small onion, thinly sliced
¼ c. tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or ½ tsp. crushed red pepper flakes
1 28 oz. can diced tomatoes (or whole peeled tomatoes)
2 c. heavy cream
¾ c. chopped fresh cilantro plus sprigs for garnish
2 T. lime juice

Combine garlic, ginger, turmeric, garam masala, coriander and cumin in a small bowl.  Whisk yogurt, salt and half of spice mixture in a medium bowl; add chicken and turn to coat.  Cover and chill 4 – 6 hours.  Cover and chill remaining spice mixture.
Heat ghee or oil in a large heavy pot over medium heat.  Add onion, tomato paste, cardamom and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 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 whole ones 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 to 10 minutes.  Add cream and chopped cilantro.  Simmer, stirring occasionally, until sauce thickens, 30 to 40 minutes.
Meanwhile, preheat broiler.  Line a rimmed baking sheet with foil and set a wire rack inside sheet.  Arrange chicken on rack in a single layer.  Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

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