First marinate the chicken for about an hour in the yogurt, cumin, garam masala, and salt.

As the chicken is marinating, have your butter foam in a large pot then add your onions and garlic. Brown the onions and garlic, then add your salt and garam masala. Stir these all together so everything is evenly mixed. Now proceed by adding your tomato paste and puree. Stir this into the mixture and then add your chicken broth (or veggie broth).

Continue on mixing, it should taste and look like a Indian flavored tomato soup. Cook this for about half an hour, then transfer all of these ingredients to a blender to create a smooth creamy consistency.

Transfer this all back to the pot and continue to cook the soup. Now add your heavy cream and continue to stir the mixture, it should have a creamy consistency. If it doesn't taste just right to you, try adding a tad more salt or garam masala.

Now, that your sauce is ready go back to your chicken. Remove the chicken from the yogurt marinade allowing any extra yogurt to dredge off the chicken. Now place your chicken on wire racks over a baking sheet. This will allow any extra yogurt to drip off rather than stay on your chicken when you cook it.

Transfer the chicken to the oven and broil on high allowing each side to brown slightly. You don't want to burn the chicken but you also don't want to overcook the chicken. If you have a convection setting use that instead and set it at about 450F. Cook the chicken for about 15 to 20 minutes, or however long it takes for its internal temperature to reach 165F.

Remove the chicken from the oven, slice it into large chunks and add it back to the masala sauce.

Cook for about 5 minutes and then serve over a bed of basmati rice.